Almond Delight
A hearty, savory casserole of browned breakfast sausage, wild rice, and toasted slivered almonds baked together with vegetables and chicken noodle soup mix for incredible depth of flavor. Cozy, crowd-pleasing, and surprisingly elegant.
Ingredients
- 2 lbs ground breakfast sausage (Jimmy Dean recommended) (907 g)
- 1 large onion, diced (~200 g)
- Shallots — 1:1 by volume Milder and slightly sweeter than yellow onion; works well but reduces sharpness slightly.
- 2 celery stalks, finely diced or sliced (optional) (~80 g)
- Fennel (bulb) — 1:1 Adds a mild anise note and similar crunch; slightly different flavor profile but still savory and aromatic.
- 1 bell pepper, diced (~150 g)
- Poblano pepper — 1:1 Adds mild heat and earthiness; lower calorie and nearly identical texture when cooked.
- 2 packages dry chicken noodle soup mix (~120 g)
- 1 cup wild rice (~160 g)
- 0.5 cup white rice (or 1.5 cups white rice if not using wild rice) (~95 g (standard version))
- Brown rice — 1:1 Higher fiber and slightly nuttier flavor; may require an additional 15–20 minutes of bake time and a splash more liquid.
- 1.5 cups slivered almonds (~210 g)
- Sliced water chestnuts — 1:1 Provides crunch without the richness; lower calorie and neutral flavor, loses the nutty character.
- Cashew halves — 1:1 Creamier texture and slightly sweeter; similar calorie content, blends well with sausage.
- 4 cups broth (chicken or vegetable broth recommended; water acceptable) (~960 g)
- Vegetable broth — 1:1 Lower calorie option; slightly less savory depth but still flavorful alongside the soup mix.
Steps
- Preheat your oven to 375°F (190°C). Set a large 5.5-quart or larger Dutch oven over medium heat on the stovetop.
- Add a small drizzle of oil if needed and sauté the diced onion, celery (if using), and bell pepper together until the onion is translucent and the vegetables have softened, about 5–7 minutes. Remove the vegetables from the Dutch oven and set aside.
- In the same Dutch oven, add the ground breakfast sausage and cook over medium-high heat, breaking it up as it browns. Drain excess fat if desired, leaving a small amount for flavor.
- Return the sautéed vegetables to the pot. Add both packages of dry chicken noodle soup mix, the wild rice, the white rice, the slivered almonds, and the broth. Stir everything together until evenly incorporated.
- Cover the Dutch oven with its lid and transfer to the preheated oven. Bake for 45–60 minutes, or until the wild rice is fully tender and has absorbed most of the liquid. Wild rice may require the full 60 minutes or slightly longer. If using a glass casserole dish instead, expect additional cooking time of 10–20 minutes.
- Remove from the oven, stir gently, and let rest covered for 5 minutes before serving.
Tips
- Use a Dutch Oven for Best Results A heavy Dutch oven traps steam efficiently, which is essential for properly cooking wild rice. Glass casserole dishes lose heat more slowly in the oven, so budget extra baking time if substituting.
- Don't Skip the Broth Water works in a pinch, but the dry soup mix alone may not provide enough depth. Chicken broth adds a significant layer of savory flavor that ties the whole dish together.
- Check Rice Doneness Wild rice is done when the grains have puffed and some have begun to split open. If liquid remains and rice is still firm after 60 minutes, return to the oven uncovered for an additional 10–15 minutes.
- Toast the Almonds for Extra Depth For more pronounced nutty flavor, lightly toast the slivered almonds in a dry skillet over medium heat for 2–3 minutes before adding them to the pot.
- Make It Ahead This dish reheats beautifully. Prepare and refrigerate up to 2 days in advance, then reheat covered at 325°F with a splash of additional broth to restore moisture.
Nutrition Facts
- Calories 620
- Protein 28 g
- Fat 38 g
- Carbs 42 g
- Sat. Fat 11 g
- Cholesterol 75 mg
- Sodium 1180 mg
- Potassium 480 mg
- Fiber 3 g
- Sugars 3 g
Estimated from USDA data and standard product nutritional labels (Jimmy Dean sausage, dry chicken noodle soup mix). Values are per serving based on 8 servings. · Per serving (based on 8 servings)
Weight Estimates
- Uncooked ~2,882 g
- Cooked ~2,400 g
- Per Serving ~300 g
Liquid is absorbed into the rice during baking, with some steam escaping the Dutch oven. Net weight loss is moderate, primarily from evaporation of excess moisture.
By Bale
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