Sausage and Mushroom Wild Rice

Place the dried mushrooms in a small bowl and cover with the ½ cup chicken stock, veggie stock or water. Cover with plastic wrap and allow to rehydrate.

Bring the 3½ cups chicken stock, veggie stock or water to a boil with 2 tablespoons of butter and 1 teaspoon salt. Stir in the rinsed long grain and wild rice. Cover tightly with a lid and lower the heat to low. Allow to cook for about 30 to 35 minutes (wild rice cooks longer). Just leave it alone, don’t open the lid at any point before the 30 to 35 minutes because you’ll allow all the steam to escape.

Heat a large skillet over medium-high heat. Melt in the remaining 2 tablespoons butter. Add the chopped onions and garlic and allow to cook for about 5 minutes, until soft and translucent. Season with 1 teaspoon salt, 1 teaspoon black pepper and ½ teaspoon red pepper flakes. Continue to cook for another 5 minutes, stirring occasionally, until just beginning to brown. Stir in the sliced crimini mushrooms. Cook for 5 to 7 minutes until the mushrooms begin to brown. Drain off the rehydrated mushrooms, from earlier, and stir into the skillet. Allow to cook for another 5 minutes until heated through. Season with a bit more salt, black pepper, and fresh thyme leaves. Transfer the onion and mushroom mixture to a separate bowl.

Reheat the skillet over medium-high heat, no need to clean. Add the sausage and cook until browned and crispy, breaking it down and stirring constantly with a wooden spoon. Once browned, add the veggies back in and cook for a few more minutes. Add the red wine, deglazing the pan, making sure to scrape up the bits and pieces at the bottom of the skillet. That’s where all the flavor is. Cook until the alcohol and most of the moisture evaporates.

Fluff up the cooked rice and transfer it to a large serving bowl. Add the cooked sausage and mushrooms mixture and stir until evenly combined. Stir in the fresh scallion and parsley. Serve right away or at room temperature. Enjoy!