Sausage and Wild Rice Pilaf#1 web

Sausage Wild Rice Pilaf


Prep Time

Total Time

Gluten Free


35 min

1 hr 30 min


Toasted pecans add a little crunch to this hearty sausage and wild rice pilaf recipe. Try serving it as a side option for sandwiches.

Pork Sausage Stuffing

This recipe is made with

Uncooked Pork Sausage Roll, Mild

Product Information


6 ounces olive oil
1 cup wild rice
7 cups chicken stock
32 ounces Jones Dairy Farm All Natural Sausage
8 ounces carrot, small dice
8 ounces celery, small dice
16 ounces onion, small dice
8 ounces oyster mushrooms, torn into bite-size pieces
2 cups Carolina rice 
5 ounces pecans, toasted and crushed
2 teaspoons thyme, dried
1 bunch Italian parsley, chopped
3 tablespoons caraway seeds


Step 1
Place half oil in medium pot and heat on high flame. Add wild rice to pan with oil and parch slightly. Add four cups of stock, stir and bring to a simmer. Cover and put in 350°F oven for about 45 minutes.

Step 2
When rice is tender, remove, and cool in large sheet tray. Heat second medium pot on high flame with remaining oil. Brown sausage.

Step 3
Add carrots, celery and onion and sauté until translucent. Add mushrooms and cook for one minute.

Step 4
Add Carolina rice and last three cups of stock and bring to a simmer. Cover and put into 350°F oven.

Step 5
Check rice in 15 minutes and test doneness. Fluff with fork. Sprinkle in pecans, herbs and caraway seeds. Mix Carolina and wild rice pilaf carefully, as to not break the grains and release starch, and let rice cool.

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