Cheesy Loaded Wild Rice Roulade

Tiffany Aaron, Quitman, AR
2015 Wild Rice Recipe Contest Finalist

½ lb ground beef
½ lb ground pork sausage
1½ cups cooked wild rice
1 large egg
1/3 cup quick cooking oats
½ tsp salt
1/8 tsp ground black pepper
¼ cup each diced: red onion and green pepper
1 jar (4.5 oz) whole mushrooms, drained and chopped
1 clove garlic, minced
2 tbsp canola oil canola cooking spray
1 cup shredded cheddar cheese blend
½ 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, sauté onion, green pepper, mushrooms, and garlic in oil; set aside. Press meat on a 12x18-inch sheet of lightly sprayed foil; short side facing you. Top with cheese and vegetable mixture, leaving a ½" 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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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