Mushroom & Sausage Wild Rice w/Pecans & Raisins

Tammy Raynes


I use Minute Rice in this recipe. I found that it holds its shape better during prolonged cooking than regular long-grain rice.

Serve this over a little Sauteed Spinach for a quick supper. Just put this on to cook in the morning before you go to work and it's ready for you for lunch.


☆☆☆☆☆ 0 votes

15 Min
2 Hr 30 Min
Slow Cooker Crock Pot


  • 1 lb
    pork sausage
  • 1
    (8-oz) container refrigerated prechopped onion
  • 1 pkg
    (8-oz) sliced fresh mushrooms
  • 1/3 c
    wild rice
  • 3 c
    chicken broth
  • 2 c
    minute rice, uncooked
  • 2/3 c
  • 1 1/2 tsp
    chopped fresh thyme
  • 1/2 tsp
  • 1/2 tsp
    freshly ground pepper
  • 1/2 c
    coarsely chopped pecans, toasted

How to Make Mushroom & Sausage Wild Rice w/Pecans & Raisins


  1. Brown sausage in a large skillet over medium high heat, stirring often, 5 minutes or until meat crumbles and is no longer pink; drain, reserving 2 tablespoons drippings in pan. Saute onion, mushrooms, and wild rice in hot drippings 5 minutes or until vegetables are tender. Add broth to vegetables, stirring to loosen particles from bottom of skillet.
  2. Place sausage, rice, and next 4 ingredients in a lightly greased 5 quart slow cooker; stir in broth mixture. Cover and cook on LOW for 2.5 hours or until liquid is absorbed and rice is tender. Add pecans to rice; fluff with a fork.

Printable Recipe Card

About Mushroom & Sausage Wild Rice w/Pecans & Raisins

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southern
Other Tag: Quick & Easy

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