A delicious, hearty main dish with wild rice and pine nuts for the holidays and potlucks. It demonstrates how just a small amount of meatless sausage adds flavor and texture. You can make this dish ahead and warm it before serving.

  • 1/3 c. pine nuts
  • 2 meatless breakfast sausages (e.g., Yves "Smart Links"), cut into thin slices or bits
  • 1 c. frozen or fresh raw peas
  • 2 T. olive oil
  • 1 leek, white and some green, thinly sliced OR 1 medium onion, chopped
  • 3-1/2 c. button mushrooms, sliced thinly
  • 2 large cloves garlic, pressed
  • 1-1/2 t. dried thyme
  • 3/4 c. wild rice
  • 3/4 c. long-grain brown rice
  • 1/4 c. sherry
  • 3 c. vegetable broth OR 3 t. vegetable broth powder in 3 c. water
  • 1 T soy sauce
  • 1 t salt

Place raw pine nuts in a pie pan and roast at 350° until slightly browned, about 5 minutes. Brown the slices of meatless sausage in a skillet with a little olive oil. Set aside the pine nuts, browned sausages, and the peas. You will add them to the casserole later.

Preheat the oven to 375°.

In a skillet over medium heat, cook leeks or onion in a little olive oil for about 5 minutes, stirring often. Add sliced mushrooms and cook 5 more minutes, until mushrooms begin to brown and liquid evaporates. Stir in garlic and thyme; cook and stir a few more minutes. Add rice and wine and continue cooking until most liquid evaporates. Add the broth, soy sauce, and salt, and bring to a simmer.

Transfer mixture to a two-quart oven-proof casserole dish. Place a sheet of baking parchment, then a sheet of aluminum foil, over the dish. Important: Crimp the foil very tightly around the edges of the dish to contain the steam. Put the lid, if there is one, over the foil. Bake for 45 minutes at 375°. Remove lid, foil, and parchment paper, and bake another 20 to 25 minutes, until most liquid has been absorbed.

Remove casserole from oven, cover with the lid or foil, and let stand 5 minutes. Fold in the reserved roasted pine nuts, meatless sausage, and peas. Add salt and pepper to taste. Serves 6 to 8.

Adapted by Kay Bushnell from a recipe in Vegetarian Times.