In a sauspan, combine wild rice and chicken stock.  Bring to a gentle simmer, cover, and cook about 60 minutes.  Meanwhile, in a large skillet, brown and crumble sausage.  Once cooked, place in 2 quart baking dish.  In the same pan, heat olive oil.  Saute onions until golden.  Add mushrooms and thyme and saute until lightly browned and liquid is evaporated.  Pour into same baking dish.  Once the wild rice is done cooking, pour into baking dish.  Add salt, toss together, cover, and bake at 350 for 20-30 minutes.