Chop the onions and garlic and brown them in olive oil.
Add the rice and bouillon and stir until moisture is absorbed.
Add 9 cups of water, plus all the spices, bring to a boil, then cover and simmer.
Chop and cook 10 sweet Italian sausages (I lb). Set aside.
Chop celery and mushrooms and cook in sausage drippings.
When water is nearly absorbed in the rice, add the sausage, celery and mushrooms, chestnuts and white wine. Cover and cook until all liquid is absorbed.
Serve hot.
Recipe by A Lady In France at https://aladyinfrance.com/wild-rice-sausage-chestnut-stuffing/