Wild Rice Pilaf with Sausage, Shiitake Mushrooms, and Celery
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This hearty pilaf can stand in for traditional bread-based dressing.
Yield: 8 servings (serving size: about 1/2 cup)
Ingredients
- 1 cup uncooked wild rice
- 2 cups fat-free, less-sodium chicken broth
- 1 cup water
- 1/2 teaspoon kosher salt
- 1 bay leaf
- 2 ounces reduced-fat pork sausage (such as Jimmy Dean)
- 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
- 1 cup chopped shallots (about 3 large)
- 1/2 cup chopped celery
- 2 tablespoons dry white wine
- 1/4 teaspoon rubbed sage
- 2 tablespoons chopped fresh parsley
Preparation
1. Combine first 5 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender. Discard bay leaf; do not drain.
2. Heat a large nonstick skillet over medium heat. Add sausage to pan; cook 5 minutes, stirring to crumble. Add mushrooms, shallots, and celery. Cover, reduce heat, and cook 8 minutes. Stir in wild rice mixture, wine, and sage. Cook 8 minutes or until almost all liquid has been absorbed. Sprinkle with parsley.
Nutritional Information
- Calories:
- 114 (13% from fat)
- Fat:
- 1.6g (sat 0.5g,mono 0.0g,poly 0.2g)
- Protein:
- 5.3g
- Carbohydrate:
- 19.6g
- Fiber:
- 1.7g
- Cholesterol:
- 5mg
- Iron:
- 1mg
- Sodium:
- 292mg
- Calcium:
- 17mg





