8 ounces (1 1/3 cups) wild rice, rinsed and drained
4 ¾ cups turkey or chicken broth
*5 tablespoons marijuana butter
1 12-ounce package pork sausage meat
1 cup finely chopped onion
1 tablespoon finely chopped fresh thyme leaves
12 ounces shitake mushrooms, stems removed and sliced 1/4-inch thick
3 tablespoons finely chopped parsley leaves
Salt and pepper to taste
In a large sauce pan, combine the rice and 4 cups of the broth. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until tender—about 60 minutes. Drain and transfer to a large bowl.
In a medium sauté pan, heat 1 tablespoon of the butter over medium heat and add the sausage meat. Brown sausage about 10 minutes, breaking up the meat with a wooden spoon. Drain off excess fat, transfer sausage to the large bowl and stir into the rice.
In the same pan, heat 2 tablespoons of the butter over medium-low heat, add the onions, and cook about 15 minutes until the onions become translucent. Add the thyme and cook 2 minutes more. Transfer to the rice/sausage bowl and stir well.
Preheat the oven to 350 degrees. Melt the remaining butter in the medium pan over medium heat, and add the mushrooms. Cook about 10 minutes, or until mushrooms are wilted and lightly browned. Add the mushrooms, parsley and remaining broth to the rice/sausage mixture and stir, seasoning with salt and pepper. Transfer the mixture to a 9- x 13-inch casserole dish, cover with foil and bake 30 minutes. Keep warm until serving.
