Dale Shipp wrote to Michael Loo <=-

This is not an intrinsically horrible recipe,
but it's woefully underseasoned and simplistic.

Many of the lentil recipes in this month's selection would fit that
bill. I am thinking of what to select for next month -- any hints or requests?

I know you didn't ask me directly. But when has that ever stopped me?

How about one-pot/crockpot stuff? I made this for the second time on
Wednesday last. The leftovers will be gone tonight. First time I used
Jimmy Dean roll sausage (it was on sale) and this time I experimented
with Italian sausage from Humphrey's Market. Both were good - but the
Italian sausage version was killer.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pot Sausage & Mushroom Wild Rice
Categories: Pork, Mushrooms, Vegetables, Wine, Rice
Yield: 6 Servings

1 tb Oil
1 lb Bulk sausage
4 tb Butter
1 c Sliced onion
1 tb Chopped fresh thyme leaves
8 oz Sliced fresh white mushrooms
1/2 c Thin sliced celery
3/4 c Dry white wine
2 c Chicken broth
1/4 c Heavy whipping cream
1 c Uncooked wild rice
1/4 c Chopped fresh flat-leaf
- parsley
1/4 c Chopped walnuts; toasted

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.

TIPS: Cremini mushrooms make an excellent substitute for
the white mushrooms in this recipe.

To get as much flavor off the bottom of the Dutch oven
as possible, use a wooden spoon or spatula (instead of
a rubber spatula) after adding the wine.

Makes 6 servings

RECIPE FROM: https://www.bettycrocker.com

Uncle Dirty Dave's Kitchen

MMMMM

Just for S&G: Nutrition Facts for 6 Servings

Amount Per Serving: Calories 399.5 |Total Fat 30.7 g
Saturated Fat 14.7 g | Polyunsaturated Fat 3.1 g
Monounsaturated Fat 3.9 g | Cholesterol 83.9 mg
Sodium 899.8 mg | Potassium 312.0 mg | Total Carbohydrate
11.3 g | Dietary Fiber 2.1 g | Sugars 3.0 g | Protein 17.3 g
Vitamin A 12.5 % | Vitamin B-12 3.4 % | Vitamin B-6 6.5 %
Vitamin C 10.8 % | Vitamin D 4.6 % | Vitamin E 4.4 %
Calcium 3.6 % | Copper 11.4 % | Folate 7.0 % | Iron 12.3 %
Magnesium 7.0 % | Manganese 30.4 % | Niacin 12.3 % | Pantothenic
Acid 2.1 % | Phosphorus 11.5 % | Riboflavin 15.9 % | Selenium
9.0 % | Thiamin 3.8 % | Zinc 5.6 %

* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on
your calorie needs.

... "It's the friends you can call up at 4 a.m. that matter." Marlene Dietrich

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* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)