Side Dishes
One Pot Sausage & Mushroom Wild Rice
Description
We’ve dressed up this one-pot wild rice dish with rich sausage, fragrant herbs, and earthy mushrooms. During the holidays, it can be a decadent alternative to traditional stuffing, but it’s also a comforting and elegant dish for any time of the year.
Ingredients:
- 1 tablespoon vegetable oil
- 1 lb bulk sausage
- 4 tablespoons butter
- 1 cup sliced onions
- 1 tablespoon chopped fresh thyme leaves
- 8 oz sliced fresh white mushrooms
- 1/2 cup thinly sliced celery
- 3/4 cup dry white wine
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 1/4 cup heavy whipping cream
- 1 cup uncooked wild rice
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- 1/4 cup chopped walnuts, toasted, if desired
Directions:
- In 5-quart 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 tablespoons 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 tablespoons 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.
