Wild Rice & Mushrooms with Domesticated Chicken Sausage & Veggies

This hearty rice dish is rich, earthy and versatile!  With wild mushrooms in season here, there are numerous types of mushrooms available at the local grocery store.  Forest Nameko mushrooms were used this time but you can substitute whatever you have available.  A hearty rice medley was used but you can use pure wild rice or some other type of mix. With added veggies and sausage this can easily be a main dish, feel free to improvise ingredients as needed.
Serves 2-3
Ingredients for rice:
1 cup wild rice or wild rice mix
2-1/2 cups broth or water, preferably broth (more or less liquid as needed according to directions)
1 bay leaf
1/4 tsp salt

For Sausage & Veggie Saute:
2 Tbsp olive oil
1 onion, medium sized, chopped
2 garlic cloves, finely chopped
1 carrot, medium sized, chopped
4 oz mushrooms, chopped as needed
1/4 lb sausage link(s), diced
1 tsp dried herbs of your choice, such as a mix of thyme and oregano
1/2 cup peas (frozen)
1/2 cup water or broth, more as needed
1 tsp Worcestershire sauce
1/4 tsp each salt and pepper (or to taste)
1/2 tsp hot sauce, Tabasco, etc. (optional, as needed)

Cook rice as directed on package with broth, bay leaf and salt.  I tend to cook wild rice for about 50 minutes then allow to rest/cool for about 5 minutes while covered. While rice is cooking, heat oil over medium heat in a separate pan and saute onion about 4 minutes to soften then add garlic for another 1 minute.  Stir in carrot, mushrooms and sausage and saute another 5 minutes, stirring frequently.  Add the rest of the ingredients and simmer (covered) for about 10 minutes.  Once rice is done, add to veggie mix and carefully distribute enough to mix well and heat throughout, adding broth or water if desired.  Season to taste.  Enjoy!