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1.
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In a large sauce pan, combine wild rice, 4 cups of stock and salt, to taste.
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Bring to a boil over high heat.
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Reduce heat to maintain a gentle simmer, cover, and cook until tender, about 1 hour.
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Drain and transfer rice to a large bowl.
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2.
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In a medium skillet, heat 1 tablespoon butter over medium heat and add sausage meat.
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Cook, breaking it up with a wooden spoon, until it is lightly browned, about 10 minutes.
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Drain off excess fat, and stir sausage into rice.
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3.
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Heat 2 tablespoons of butter in skillet over medium-low heat.
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Add onions, and cook until golden, about 15 minutes.
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Add thyme and cook 2 minutes more.
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Stir into rice mixture.
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4.
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Preheat oven to 350F.
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Melt remaining butter in skillet over medium heat and add mushrooms.
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Cook until wilted and lightly browned, about 10 minutes.
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Stir into rice with parsley and the remaining 3/4 cup of stock.
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Season with salt and pepper, to taste.
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Transfer to a 9- by 13-inch casserole dish, cover with foil, and bake until heated through about 30 minutes.
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Calories: 308
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Total Fat: 18 grams
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Saturated Fat: 8 grams
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Total Carbohydrate: 25 grams
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Protein: 14 grams
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Sodium: 395 milligrams
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Cholesterol: 45 milligrams
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Fiber: 2.5 grams
