Wild rice, mushrooms, and sausage make a deeply savory side dish or, when paired with crusty bread and a crisp green salad, a fabulous main dish.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Makes 6 to 8 servings
- 2 cups wild rice
- 2 Tbsp. butter
- 1 onion, chopped
- 1/2 tsp. salt
- 1/2 lb. bulk (loose) sausage
- 1/2 lb. mushrooms, sliced or chopped
- 5 cups chicken broth
- Chopped parsley and/or freshly ground black pepper (optional)
- Rinse wild rice in cool water until water runs clear. Drain and set aside.
- In a large saute pan or medium pot, melt butter over medium-high heat. Add onion and salt and cook, stirring, until the onion is soft, about 3 minutes. Add sausage and cook, stirring frequently, until sausage is starting to brown. Increase heat to high and add mushrooms. Cook, stirring, until mushrooms give off their liquid, about 5 minutes.
- Add wild rice and stir to combine. Pour in broth and bring to a boil. Cover, reduce heat to maintain a steady simmer, and cook undisturbed for 30 minutes.
- Remove lid and check on pilaf. It may be done or not - unlike white rice, wild rice cooks at varying rates depending on how broken the grains are, how the rice was dried, and how long ago it was harvested. If the rice tastes done but there is still liquid in the pot, increase heat and cook, stirring, until excess liquid cooks off. If the rice isn't done, cover and continue cooking, checking every ten minutes for doneness. Add an additional 1/2 cup of water at a time as needed to keep pilaf moist while rice finishes cooking. Serve hot or warm garnished with parsley and/or black pepper, if you like.