Combine wild rice and chicken broth in heavy medium saucepan. Cover and simmer over low heat until rice is tender and liquid is absorbed, about 1 hour. remove from heat.
Melt butter in heavy large skillet over medium high heat. Add mushrooms, rosemary, sage and cayenne and sauce until mushrooms are golden brown, about 12 mins. Add sherry and stir until mushrooms are dry, scrapping any browned bits from bottom of skillet, about 2 min. Add rice and stir until well mixed and rice is heated through, about 2 mins. Season to taste with salt and pepper and serve.
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|Serving Size: 1 Serving (713g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 651 (54%)|
|Amt Per Serving||% DV|
|Total Fat 72.3g||96 %|
|Saturated Fat 44.3g||221 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 183mg||56 %|
|Sodium 527.3mg||18 %|
|Potassium 2045mg||54 %|
|Total Carbohydrate 107.6g||32 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 95g|
|Protein 31.6g||45 %|
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Calories per serving: 1210
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