Recipe - Toasted Brown Rice W Wild Rice Sausage Nuts And Shrooms

One fourth cup Hazelnuts, shelled
6 Dried shiitake mushrooms
Three fourths cup Longgrain brown rice
2 tablespoon Olive oil
One half pound Sweet Italian sausage
1 md Leek, finely chopped
1 Clove garlic, minced
One fourth teaspoon Dried thyme, crushed
One fourth teaspoon Dried rosemary, crushed
Three fourths cup Wild rice
3 cup Chicken broth

Please note the exact title was "Toasted Brown Rice with Wild Rice,
Sausage, Hazelnuts and Mushrooms."

1. Put the hazelnuts into a small baking pan. Toast in a preheated
350degree oven about 10 minutes, or until the skins start to crack. Cool
slightly and place in a clean kitchen towel. Close towel and rub to remove
the papery hazelnut skins. Chop the nuts coarsely.

2. Cover the cried mushrooms with hot water and let soak 30 minutes, until
soft. Drain. Discard tough stems and chop the mushrooms coarsely.

3. Heat a large heavy skillet over medium heat. Spread brown rice in the
skillet and toast 5 to 10 minutes, or until the grains are a light golden
color. Stir occasionally. Remove from the pan.

4. In a heavy saucepan, heat the olive oil over medium heat. Remove the
sausage from the casings and put into the pan. Break up with a spatula and
cook until most of the pink is gone. Then add the leek and garlic; sauté 5
minutes. Add the mushrooms, thyme and rosemary; cook 3 minutes.

6. Remove from the heat and stir in the hazelnuts. Let stand, covered, 5
,minutes.

From "Pilaf, Risotto, and Other Ways with Rice" by Sada Fretz. MC
formatted 3/18/97 by MsRooby@sprintmail.com

Recipe by: Seattle Times 3/12/97 Posted to MCRecipe Digest V1 #522 by
"Rooby" MsRooby@sprintmail.com on Mar 18, 1997