Nutrition per serving may change if servings are adjusted.
½ cup wild rice, rinsed
½ pound hot turkey breakfast sausage (such as Jennie-O), removed from casings, if necessary
2 tablespoons olive oil, divided
8 ounces baby portobello mushrooms, thinly sliced
½ cup chopped onion
1 carrot, diced
1 stalk celery, sliced
6 cloves garlic, minced
2 cups riced cauliflower (see Tip)
1 medium juicy, crisp apple, such as Honeycrisp, diced
¼ cup low-sodium chicken broth
½ teaspoon salt
½ teaspoon ground pepper
¼ cup chopped fresh parsley
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
Cook wild rice according to package directions, 40 to 50 minutes. Drain.
Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to crumble, until brown, 5 to 7 minutes. Transfer to a medium bowl.
Add 1 Tbsp. oil to the pan. Add mushrooms and cook over medium-high heat, stirring occasionally, until very brown, 7 to 9 minutes. Transfer the mushrooms to the bowl with the sausage.
Add the remaining 1 Tbsp. oil to the pan. Add onion, carrot, celery, and garlic; cook over medium-high heat, stirring occasionally, until tender, 4 to 5 minutes.
Return the mushrooms and sausage to the pan. Stir in cauliflower, apple, broth, salt, and pepper; cover and cook until the cauliflower and apple are tender-crisp, about 5 minutes. Remove from heat and stir in the rice, parsley, sage, and thyme.
Tip: Look for riced cauliflower in the produce section of your grocery store, or make your own: pulse cauliflower in a food processor to get rice-size pieces.