Wild Rice Pilaf With Sausage, Shiitake Mushrooms, And Celery

• 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

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. 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.

wild rice, chicken broth, water, kosher salt, bay leaf, pork sausage, shiitake mushroom, shallots, celery, white wine, sage, parsley

Taken from www.myrecipes.com/recipe/wild-rice-pilaf-with-sausage-shiitake-mushrooms-celery (may not work)