Thanksgiving Wild Rice

Directions

1. 1
   1.
2. 2
   In a large sauce pan, combine wild rice, 4 cups of stock and salt, to taste.
3. 3
   Bring to a boil over high heat.
4. 4
   Reduce heat to maintain a gentle simmer, cover, and cook until tender, about 1 hour.
5. 5
   Drain and transfer rice to a large bowl.
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   2.
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   In a medium skillet, heat 1 tablespoon butter over medium heat and add sausage meat.
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   Cook, breaking it up with a wooden spoon, until it is lightly browned, about 10 minutes.
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   Drain off excess fat, and stir sausage into rice.
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    3.
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    Heat 2 tablespoons of butter in skillet over medium-low heat.
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    Add onions, and cook until golden, about 15 minutes.
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    Add thyme and cook 2 minutes more.
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    Stir into rice mixture.
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    4.
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    Preheat oven to 350F.
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    Melt remaining butter in skillet over medium heat and add mushrooms.
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    Cook until wilted and lightly browned, about 10 minutes.
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    Stir into rice with parsley and the remaining 3/4 cup of stock.
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    Season with salt and pepper, to taste.
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    Transfer to a 9- by 13-inch casserole dish, cover with foil, and bake until heated through about 30 minutes.
22. 22
    Calories: 308
23. 23
    Total Fat: 18 grams
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    Saturated Fat: 8 grams
25. 25
    Total Carbohydrate: 25 grams
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    Protein: 14 grams
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    Sodium: 395 milligrams
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    Cholesterol: 45 milligrams
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    Fiber: 2.5 grams