1/2 cup pecans, chopped
1 1/2 cups water
1 cup uncooked blend of Wild Rice, Brown Rice, White Rice and/or Red Rice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon chicken bouillon granules
2 tablespoons canola or olive oil
2 tablespoons butter
1 large onion, diced
1 teaspoon dark brown sugar
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
2 Gala or Granny Smith apples, peeled and diced
1/2 cup Southern Comfort liquor
2 teaspoons fresh parsley, chopped
1 teaspoon Bouquet Garni
1/2 cup ice water
Preheat oven to 375°F. Spread chopped pecans on ungreased baking sheet and bake 5-7 minutes. Watch closely - pecans should be fragrant and darker in color but not too dark or burned.
In medium saucepan, bring water, rice, salt, black pepper and chicken bouillon granules to boil over high heat; stir and cover, reduce heat to low and simmer 15 minutes. Without removing lid; turn off heat and let stand 5-10 minutes.
Meanwhile, place oil and butter in large skillet (preferably cast-iron).Once hot, add diced onions, sprinkle with salt and pepper, stir well and turn heat to medium-low. Let onions cook 20-25 minutes, stirring every few minutes, until tender and golden brown. Add brown sugar and stir well. Cook 1-2 minutes more, stirring often; remove from heat and set aside.
In large skillet, cook sausage over medium heat, crumbling as it cooks. Add apple and cook until tender and sausage is cooked through. Add Southern Comfort and cook 1 more minute.
In large bowl, add cooked rice mixture, toasted pecans, caramelized onions, cooked sausage mixture, parsley, Bouquet Garni and ice water.Mix well.
Pour mixture into greased 1.5-quart casserole. Bake at 375°F for 30 minutes until heated thoroughly and golden on top.