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 Sliced onion
1 tb Chopped fresh thyme leaves
8 oz Sliced fresh white mushrooms
1/2 c Thin sliced celery
3/4 c Dry white wine
2 c Chicken broth
1/4 c Heavy whipping cream
1 c Uncooked wild rice
1/4 c Chopped fresh flat-leaf
- parsley
1/4 c Chopped walnuts; toasted
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.
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.
Makes 6 servings
RECIPE FROM:
https://www.bettycrocker.com
Uncle Dirty Dave's Kitchen
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... O, what may man within him hide, though angel on the outward side.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)