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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 13%
  • Fat: 1.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.3g
  • Carbohydrate: 19.6g
  • Fiber: 1.7g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 292mg
  • Calcium: 17mg

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. 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. 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.
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