Wild Rice Pilaf with Sausage, Shiitake Mushrooms, and Celery |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This hearty pilaf can stand in for traditional bread-based dressing. Ingredients:
1 cup uncooked wild rice |
2 cups fat-free, less-sodium chicken broth |
1 cup water |
1/2 teaspoon kosher salt |
1 bay leaf |
2 ounces reduced-fat pork sausage (such as jimmy dean) |
2 cups thinly sliced shiitake mushroom caps (about 4 ounces) |
1 cup chopped shallots (about 3 large) |
1/2 cup chopped celery |
2 tablespoons dry white wine |
1/4 teaspoon rubbed sage |
2 tablespoons chopped fresh parsley |
Directions:
1. Combine first 5 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender. Discard bay leaf; do not drain.
2. Heat a large nonstick skillet over medium heat. Add sausage to pan; cook 5 minutes, stirring to crumble. Add mushrooms, shallots, and celery. Cover, reduce heat, and cook 8 minutes. Stir in wild rice mixture, wine, and sage. Cook 8 minutes or until almost all liquid has been absorbed. Sprinkle with parsley.
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