Wild Rice Casserole

1 cup wild rice
boiling water
ice water
4 Oscar Meyer pork sausage links, cut in small pieces
2 tablespoons butter
1 (4-ounce) can mushrooms [slices or pieces]
4 green onions (with tops), chopped
1/4 cup minced parsley
1-3/4 cups chicken broth (or 2 chicken bouillon cubes disolved in 1-3/4 cups water)
3/4 cup sauterne (or any dry white wine)
1 teaspoon seasoned salt
1 teaspoon sweet basil
1/2 cup chopped raw chicken livers

Put rice in a strainer. [Have boiling water and ice water ready in Dutch ovens or large sauce pans.] Put strainer with rice into the boiling water; remove when water begins to boil again. Plunge strainer with rice into the ice water. Do this process--from boiling water to ice water--four times [refresh ice water as necessary with more ice cubes]. This opens up the kernels.

In a small frying pan, brown the sausage pieces. Add butter, mushrooms, and green onions; brown and set aside. In a large frying pan, put in the wild rice, parsley, broth, wine, salt, basil, and chicken livers. Bring to boil; cover, and cook over low heat for 40 minutes.

Serves 6 to 8.

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