MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: One-Pot Sausage & Mushroom Wild Rice
Categories: Pork, Mushrooms, Vegetables, Wine, Rice
Yield: 6 Servings
1 tb Oil
1 lb Bulk sausage
4 tb Butter
1 c Onion; sliced
1 tb Fresh thyme leaves; chopped
8 oz Fresh white mushrooms; sliced
1/2 c Celery; thin sliced
3/4 c Dry white wine
2 c Chicken broth
1/4 c Heavy whipping cream
1 c Uncooked wild rice
1/4 c Fresh flat-leaf parsley;
- chopped
1/4 c Walnuts; chopped, toasted
In 5 qt Dutch oven, heat oil over medium-high heat. Add sausage;
cook 6 to 8 minutes, stirring frequently, until cooked through.
Drain, and set aside.
Clean out Dutch oven; melt 2 tb of the butter over medium heat. Add
onions and thyme; cook 4 to 6 minutes, stirring frequently, until
onions begin to brown and soften. Add remaining 2 tb butter, and
stir to melt; stir in mushrooms and celery. Increase heat to
medium-high; cook 4 to 5 minutes, stirring occasionally, until
mushrooms release juices and then brown.
Stir in wine; simmer 3 to 4 minutes, scraping pan to release
browned bits. Once liquid is almost evaporated, stir in sausage,
broth and whipping cream; stir in wild rice. Heat to boiling over
high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10
minutes, without stirring, until rice is tender. Top with parsley
and walnuts.
TIPS: Cremini mushrooms make an excellent substitute for the white
mushrooms in this recipe.
To get as much flavor off the bottom of the Dutch oven as possible,
use a wooden spoon or spatula (instead of a rubber spatula) after
adding the wine.
RECIPE FROM:
https://www.bettycrocker.com
Uncle Dirty Dave's Kitchen
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