1 lb. pork sausage
1 med. onion, chopped
1 med. green pepper, chopped
2 cans (14 1/2 oz.) chicken broth
1 c. uncooked white rice
1/2 c. uncooked wild rice
1 c. (4 oz.) sliced mushrooms, drained
1 tsp. Italian seasoning
1/2 tsp. fennel seed
1 c. shredded Monterey Jack cheese

Crumble sausage into 2 quart casserole. Add onion and green pepper. Cover. Microwave at high 6-8 minutes, or until sausage is no longer pink, stirring once to break apart. Drain thoroughly. Set aside.

In a 3 quart casserole, combine broth, white and wild rice, mushrooms, Italian seasoning and fennel. Mix well. Cover. Microwave at high for 8-10 minutes, or until broth boils. Stir. Recover. Reduce power to 50% (medium). Microwave for 30-35 minutes, or until rice is tender and liquid is absorbed. Stir in sausage mixture. Top with cheese. Recover. Microwave at 50% (medium) for 5-10 minutes, or until heated through and cheese melts.