Ingredients
12
12 servings
- •2 (4.5 ounce) packages instant long grain and wild rice
- •1 (16 ounce) package ground pork sausage
- •1 (16 ounce) package ground sage pork sausage
- •0.5 cup chopped celery
- •1 medium onion, chopped
- •0.5 pound fresh mushrooms, sliced
- •1 (5 ounce) can water chestnuts, drained and sliced
- •0.25 teaspoon garlic powder
- •2 eggs, beaten
Instructions
- Prepare instant long grain and wild rice according to package directions.
- While the rice is cooking, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
- Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.
Nutritional Facts
Per 12 servings
- Calories: 418
- Carbohydrate: 20g
- Fat: 32g
- Fiber: 1g
- Protein: 13g
- Sugar: 2g
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