UNSTUFFED PEPPERS

1 cup long-grain wild rice
1 pound hot Italian sausage, casings discarded
2 green bell peppers, chopped
1 10 oz package white mushrooms, sliced
1 onion, chopped

In a large saucepan, bring 2 cups water, the rice and 1/2 teaspoon salt to a boil. Cover the pan, lower the heat and simmer until tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff with a fork. Meanwhile, heat a large skillet over medium heat. Cook the sausage, breaking up the meat, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to the rice. Return the skillet to the heat and add the bell peppers, mushrooms, and onion. Season with salt and pepper and cook until the vegetables are crisp-tender, about 5 minutes. Add the veggies to the sausage and rice and toss. Serves 4.