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Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Water

  2. 1/2 cup 80g / 2.8oz Wild rice

  3. 8 oz 227g Sweet Italian sausage - casings removed

  4. 3 tablespoons 45ml Olive oil

  5. 1 Fennel bulb - (12 oz) - trimmed, diced

  6. 1 Red bell pepper - diced (large)

  7. 1/4 teaspoon 1 1/3ml Chopped fennel seeds

  8. 2 teaspoons 10ml Leeks, white and pale green parts only, - chopped (large)

  9. 3 teaspoons 15ml Garlic cloves - minced (large)

  10. 1 1/3 cups 213g / 7 1/2oz Long-grain brown rice

  11. 2 Low-salt chicken broth - (14 1/2 oz ea)

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Simmer water and wild rice in small saucepan 20 minutes. Drain.

  2. Heat heavy large saucepan over medium-high heat. Fry sausage until cooked through, breaking up sausage with fork, about 4 minutes. Using slotted spoon, transfer sausage to large bowl.

  3. Add 2 tablespoons oil to same saucepan. Mix in fennel, bell pepper and fennel seeds and saute until tender, about 10 minutes. Add to sausage.

  4. Heat remaining 1 tablespoon oil in same saucepan. Add leeks and garlic and saute until tender and golden, about 8 minutes. Add brown rice and stir 1 minute. Mix in broth and wild rice. Season with pepper. Bring to boil.

  5. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. Add hot rice to sausage mixture and toss well. (Can be prepared 1 day ahead. Cover and chill.) Serve hot.

  6. This recipe yields 2 main-course or 6 side-dish servings.

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