Ingredients
1
tablespoon vegetable oil
1
lb bulk sausage
4
tablespoons butter
1
cup sliced onions
1
tablespoon chopped fresh thyme leaves
8
oz sliced fresh white mushrooms
1/2
cup thinly sliced celery
3/4
cup dry white wine
2
cups Progresso™ chicken broth (from 32-oz carton)
1/4
cup heavy whipping cream
1
cup uncooked wild rice
1/4
cup chopped fresh Italian (flat-leaf) parsley
1/4
cup chopped walnuts, toasted, if desired
Preparation
In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring frequently, until cooked through. Drain, and set aside.
Clean out Dutch oven; melt 2 tablespoons of the butter over medium heat. Add onions and thyme; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add remaining 2 tablespoons butter, and stir to melt; stir in mushrooms and celery. Increase heat to medium-high; cook 4 to 5 minutes, stirring occasionally, until mushrooms release juices and then brown.
Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.
