This is a really hearty dish, and not hard to make at all. I like the “earthiness” of it.
Wild rice with sausage and mushrooms (from Kalyn’s Kitchen)
2/3 cup wild rice, rinsed and drained
3 cups plus 1/2 cup chicken stock
2 tablespoons olive oil
1 12-ounce package turkey sausage
1 onion, finely chopped
1 tablespoon finely chopped fresh thyme
12 ounces white mushrooms, stems removed and coarsely chopped
3 tablespoons finely chopped fresh parsley
freshly ground black pepper to taste
In saucepan combine wild rice and 3 cups stock. Bring to a gentle simmer, cover, and cook until rice is tender, about 60 minutes. Dump rice into colander and let it drain well. Preheat oven to 350 degrees F.
In medium sized frying pan, cook sausage until lightly browned. You can break it into small pieces as it cooks. Add the sausage to the cooked rice in a large mixing bowl.
Heat 1 tablespoon olive oil in pan, and add onions and cook on low until starting to turn golden. Add the thyme and cook 2 minutes more. Add thyme/onion mixture to the rice.
Add more olive oil to frying pan as needed, add chopped mushrooms and saute until lightly browned and all liquid has evaporated. Add mushrooms to the wild rice mixture. Add the chopped parsley and 1/2 cup stock and season with black pepper. Transfer mixture to casserole dish with a lid. Bake until heated through, about 30 minutes. Makes 6 servings.