1/3 c. wild rice
1 c. water, divided
1/3 c. chopped onion
1/2 lb. Sweet Italian sausage
1 can (8 oz.) stewed tomatoes
2 pinches dried garden mint

In small saucepan combine wild rice and 2/3 cup of the water. Bring to a boil and simmer about 20 minutes, until most of the water is absorbed. Drain and place in bottom of small greased casserole.

In small skillet, cook onion and sausages until lightly browned; spoon on top of wild rice. Pour tomatoes and can juice on top of sausages and sprinkle with mint. Add remaining 1/3 cup water and cover tightly. Bake at 350 degrees for about 1 hour, until liquid is absorbed and wild rice is split and tender. Add more water if necessary to keep from getting too dry.