Wild Rice-Sausage Casserole

from Kathleen Sanders out of The Pleasure of Your Company by Diana Von Welanetz

Fall is definitely in the air in Northern California these days--we've gotten into the low 40s these past few nights. This time of year seems to use Thanksgiving as its pole star. As we change seasons we move naturally into heartier fare.

I was looking through some of my old photocopied recipes this morning, when I stumbled upon one of my favorite winter meals: Wild Rice-Sausage Casserole. Its preparation is easy, it makes a ton, and it keeps well in the refrigerator for about one-week, that is if you are lucky enough to have any left-over after the first few days. It is one of those kind of meals that cries out to you, "Eat me, now" for as long as it is in the frig.

1 1/2 cups wild rice, cooked

My preferred method for cooking wild rice is to cook it like pasta, i.e., in a large amount of boiling water. Additionally, I change the water twice (drain the rice, and re-fill the pot with boiling water). This method rids the rice of any "dirty" taste. I don't recall how long it takes to cook, but cook it until it is tender (probably at least 30 minutes, perhaps more--but you will know when it is done because the grains will crack open and be tender).

While the rice is cooking, place 2 one-pound fourteen-ounce cans of whole tomatoes with their liquid into a large saucepan; using a kitchen spoon, chop them coarsely against the side of the pan. Add 1 medium onion, finely chopped, 2 teaspoons of salt, 2 teaspoons of sugar, and simmer, uncovered for 30 minutes.

While the tomatoes are cooking, gently sauté 1 1/2 pounds of bulk pork sausage (I use 3/4 pound hot and 3/4 pound mild--tried to find a good quality sausage seasoned with whole fennel seed). After the sausage is cooked taste it and if it is not well-seasoned, add a little marjoram, sage, summer savory, thyme and pepper.

Slice 1 pound of cremini (or white button) mushrooms. Melt 2 tablespoon butter in a skillet and add the mushrooms. Sprinkle them with a little salt and a 1/2 teaspoon of fresh lemon juice. Sauté them in a covered skillet over medium-high heat until they give off some of their moisture. Now, uncover the pan and continue cooking for another 3 minutes or so, until almost all the moisture in the pan has evaporated.

In a large casserole (preferrably, a heavy cast-iron type with a lid), combine the drained wild rice, warm tomato mixture, sautéd drained sausage, cooked mushrooms, and about 1 cup of imported Italian Pine nuts (don't buy the imports from South America). Taste for salt and pepper, and adjust accordingly.

To serve, heat the casserole covered for about 20 to 30 minutes in a 325 degree oven.

This this can be made ahead; it also freezes nicely.

Serves 12