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Wild Rice Pilaf with Sausage, Shiitake Mushrooms, and Celery

Yield 8 servings (serving size: about 1/2 cup)
This hearty pilaf can stand in for traditional bread-based dressing.

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

Nutrition 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

How to Make It

  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.