Wild Rice Pilaf with Sausage, Shiitake Mushrooms, and Celery

This hearty pilaf can stand in for traditional bread-based dressing.


8 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 114
Caloriesfromfat 13 %
Fat 1.6 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 5.3 g
Carbohydrate 19.6 g
Fiber 1.7 g
Cholesterol 5 mg
Iron 1 mg
Sodium 292 mg
Calcium 17 mg


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


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.

Cheryl Alters Jamison and Bill Jamison,

Cooking Light

November 2008
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