Thanksgiving Wild Rice

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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

* Per serving · 4 servings · Values may vary.