Wild Rice Pilaf with Sausage, Shiitake Mushrooms, and Celery

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