Wild Rice & Mushroom Pilaf With Grilled Sausages
|Wild rice||2⁄3 Cup (10.67 tbs)|
|Canned regular strength beef broth||14 1⁄2 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Italian sausages||1 Pound (Mild / Hot)|
|Onion||1 Medium, chopped|
|Mushrooms||1⁄4 Pound, sliced|
|Dry thyme||1⁄8 Teaspoon|
|Dry marjoram||1⁄8 Teaspoon|
|Chopped parsley||1 Tablespoon|
Place wild rice in a strainer.
Rinse with hot running water for about 1 minute; drain well.
In a 2-quart pan, combine rice, broth, and water.
Bring to a boil over high heat; reduce heat, cover, and simmer until rice is tender to bite and almost all liquid has been absorbed 30 to 40 minutes.
Drain off and discard any excess liquid.
Meanwhile, in a wide nonstick frying pan, cook sausages over medium heat, turning often, until skins are browned and juices run clear when sausages are pierced 15 to 20 minutes.
While sausages are cooking, melt butter in a wide frying pan over medium heat; add onion and mushrooms and cook, stirring occasionally, until onion is soft and mushrooms are lightly browned about 10 minutes.
Stir thyme and marjoram into mushroom mixture.
Add rice and stir until heated through.