Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

White & Wild Rice Dressing with Sausage, Exotic Mushrooms & Scallions

Wonderful if you want a new twist to that old favorite dressing recipe.  This works well with your holiday
ham or turkey breast.  You can also use regular button mushrooms and your favorite kind of sausage. 

Here's what you'll need: 
3-4  cups chicken broth,
1/2 cup wild rice,
1 cup white rice OR use one box wild and white rice blend and follow instructions for cooking,
        substituting broth for water,
1 cup chopped celery,
1 generous cups chopped onion,
1-2 teaspoons minced garlic,
1/2 pound Italian sausage,
4 oz mixed exotic mushrooms, sliced and/or chopped as necessary,
1/2 to 1  teaspoon ea: dried rosemary and dried thyme,
Salt and pepper to taste,
1 bunch scallions, sliced, both leaves and white part.    

Bring broth to a boil.  Add wild rice, cover  and cook 15 minutes.  Add white rice and continue to cook 20 more minutes, or until rice is done.  If necessary, add a bit more broth as needed while rice is cooking.    Meanwhile, sauté onions, celery, mushrooms and garlic with sausage until sausage is cooked. Add rosemary and thyme.  Adjust seasonings.   Combine sausage mixture with rice.  Add parsley and blend well. Serve with scallions sprinkled on top.

More recipes, etc. on Rita's web site: www.abouteating.com

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