Ingredients

The following ingredients have 4 Servings
  • ¾ cup chopped pecans
  • water (use the amount suggested on the rice package)
  • 1 cup dry wild rice blend (or brown rice)
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon chicken bouillon granules (or 1 bouillon cube)
  • 2 tablespoons canola oil
  • 1 onion (diced)
  • 1 Granny Smith apple (peeled, cored, and diced)
  • 12 ounces pork sausage
  • 1 teaspoon brown sugar
  • ½ cup low-sodium chicken broth
  • ¼ cup Southern Comfort liquor (optional)
  • 1 teaspoon Bouquet Garni

Instruction

  • Preheat oven to 375°F. Spray a 1.5-2 quart casserole dish with nonstick spray.
  • Spread pecans on a rimmed baking sheet and cook 5-7 minutes or until fragrant and toasty brown. Watch closely so they don’t burn. Set aside.
  • In a medium saucepan, add water (use amount per package directions for 1 cup dry rice), rice, kosher salt, black pepper and chicken bouillon. Cook the rice per package directions.
  • While the rice cooks, heat a large skillet over medium heat. Add oil, diced onion, diced apple, and sausage. Cook, stirring often, until the onion and apple are tender and sausage is brown and crumbly. Add brown sugar, cook and stir about 2 minutes.
  • Stir in the chicken broth, liquor and Bouquet Garni; stir well and bring to a simmer – cook 3 minutes.
  • Add the cooked rice and toasted pecans. Stir well and pour into the prepared casserole dish.
  • Bake the rice at 375°F for 30-40 minutes or until hot throughout and golden brown on top.
  • Enjoy!