Cheesy Loaded Wild Rice Roulade

Tiffany Aaron, Quitman, AR
2015 wild rice recipe contest finalist

    1/2 lb ground beef
    1/2 lb ground pork sausage
    1-1/2 cups cooked wild rice
    1 large egg
    1/3 cup quick cooking oats
    1/2 tsp salt
    1/8 tsp ground black pepper
    1/4 cup each diced: red onion and green pepper
    1 jar (4.5 oz) Green Giant® Whole Mushrooms, drained and chopped
    1 clove garlic, minced
    2 tbsp canola oil canola cooking spray
    1 cup Sargento® Chef Blends® Shredded 4 State Cheddar® Cheese
    1/2 cup barbeque sauce

Preheat oven to 350ºF. In large bowl, combine beef, sausage, wild rice, egg, oats, salt, and pepper; set aside. In large skillet, saute onion, green pepper, mushrooms, and garlic in oil; set aside. Press meat on a 12"x18" sheet of lightly sprayed foil; short side facing you. Top with cheese and vegetable mixture, leaving a 1/2" along sides and short edge opposite you. Starting with short side closest to you, lift foil to gently roll meat. Pinch edges and ends to seal. Wrap tightly in foil; place on baking sheet. Bake 30 minutes; remove and unwrap. Brush with barbeque sauce. Bake 20-30 minutes until internal temperature is 160ºF.

6 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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