WILD RICE THANKSGIVING SIDE DISH RECIPES

Steps:

• In a large sauce pan, combine the wild rice, 4 cups of the stock and salt to taste. Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer, cover, and cook until tender, about 60 minutes. Drain and transfer the rice to a large bowl. In a medium saute pan, heat 1 tablespoon of the butter over medium heat and add the sausage meat. Cook, breaking it up with a wooden spoon, until it loses its raw color, about 10 minutes. Drain off excess fat, and stir the sausage meat with the rice. In the same pan, heat 2 tablespoons of the butter over medium-low heat, add the onions, and cook until golden, about 15 minutes. Add the thyme and cook 2 minutes more. Stir the onion mixture with the rice. Preheat the oven to 350 degrees F. Melt the remaining butter in the same pan, over medium heat, and add the mushrooms. Cook until wilted and lightly browned, about 10 minutes. Add to the rice. Add the parsley and 3/4 cup of stock. Season the rice mixture with salt and pepper to taste. Transfer the mixture to a 9- x 13-inch casserole dish, cover with foil, and bake until heated through about 30 minutes. Serve.
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Steps:

• Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
• Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
• Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
• Mix mushrooms into prepared rice and season again with salt and pepper.