Bring the Chicken Stock (3 1/2 cup) to a boil with the Unsalted Butter (2 tablespoon) and Kosher Salt (1 teaspoon). Stir in the Long Grain White Rice (1 1/2 cup) and Wild Rice (1/2 cup).
Place the Dried Mushrooms (1 package) into a small bowl and cover with the Chicken Stock (1/2 cup). Cover with plastic wrap and allow to re-hydrate.
Cover with a lid and lower the heat to low. Allow to cook for about 30 to 35 minutes.
Remove the leaves from the Fresh Thyme (3 sprig).
Heat a large skillet over medium-high heat. Melt in the remaining Unsalted Butter (2 tablespoon). Add the Yellow Onion (1) and Garlic (3 clove) and allow to cook for about 5 minutes, until soft and translucent.
Season with Kosher Salt (1 teaspoon), Ground Black Pepper (1 teaspoon), and Crushed Red Pepper Flakes (1/2 teaspoon). Continue to cook for another 5 minutes, stirring occasionally, until just beginning to brown.
Stir in the Cremini Mushroom (1 pound). Cook for 5 to 7 minutes until the mushrooms begin to brown. Drain off the rehydrated mushrooms from earlier, and stir into the skillet. Allow to cook for another 5 minutes until heated through.
Season with a bit more Kosher Salt (1 teaspoon), Ground Black Pepper (2 teaspoon), and fresh thyme leaves. Transfer the onion and mushroom mixture to a separate bowl.
Reheat the skillet over medium-high heat, no need to clean. Add the Spicy Ground Sausage (0.5 pound) and cook until browned and crispy, breaking it down and stirring constantly with a wooden spoon.
Once browned, add the veggies back in and cook for a few more minutes. Add the Red Wine (1/4 cup), deglazing the pan, making sure to scrape up the bits and pieces at the bottom of the skillet. Cook until the moisture evaporates.
Fluff up the cooked wild rice and long grain rice and transfer it to a large serving bowl. Add the cooked ground spicy sausage and mushroom mixture and stir until evenly combined.
Stir in sliced Scallion (to taste) and Fresh Parsley (to taste). Serve right away or at room temperature. Enjoy!