by Kurt Michael Friese
The spirit of the harvest season, the richness of my mother’s kitchen and an acknowledgment of my Heartland roots, all brought together in one enameled, cast iron casserole.
1 pound Manoomin wild rice, washed three times in cold water (if using “plain” wild rice, forgo the rinsing)
4 tablespoons butter
1 pound pork sausage
4 cups chicken broth
2 portobello mushrooms or about 10 cremini mushrooms, diced
1/2 onion, minced
1 tablespoon parsley, chopped
1 stalk celery, diced
1 teaspoon fresh thyme
Sea salt and freshly ground black pepper
Preheat oven to 350.
Boil rice in broth for 20 minutes (if using wild rice other than Manoomin, follow package directions).
Melt butter over medium heat in an enameled, cast iron casserole and brown pork for 8-10 minutes, breaking up with a spatula as it cooks. Add broth, mushrooms, onion, parsley, celery and thyme. Season with salt and pepper and simmer for 10 minutes. Then mix in rice (and any broth left over from cooking), cover and bake for 20 minutes. Uncover and continue to bake for 10 more minutes, until dressing has got a bit of a crust on top.
Serve immediately or cool and freeze.