Ingredients
3 cups water1 cup uncooked wild rice1/4 teaspoon salt1 pound bulk pork sausage1 medium onion, chopped1 can (14-1/2 ounces) chicken broth1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (8 ounces) mushroom stems and pieces, drained1 can (8 ounces) sliced water chestnuts, drained1 teaspoon rubbed sage
Preparation
In a saucepan, combine water, rice and salt; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in a skillet, cook sausage and onion until meat is no longer pink; drain. Add broth, soup, mushrooms, water chestnuts, sage and rice. Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until heated through.
