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   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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