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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