Country Wild Rice with Sausage Recipe
Difficulty: Easy
Servings: 6
Total Time: 50 minutes
Active Cooking Time: 30 minutes
Nutritional Information Per Serving
(1 of 6 servings)
- Calories: 316
- Total Fat: 21 g
- Saturated Fat: 5 g
- Carbohydrates: 23 g
- Dietary Fiber: 1 g
- Sugars: 5 g
- Protein: 11 g
- Cholesterol: 32 mg
- Sodium: 644 mg
Ingredients
- 3 tablespoons canola oil
- 2 cups wild rice and long-grain rice mix, rinsed
- 3 cups low-sodium chicken broth
- Kosher salt
- 1 tablespoon unsalted butter
- 1 large sweet onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 8 ounces pork breakfast sausage, casing removed
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh sage, minced
- 2 tablespoons fresh chives, minced
Instructions
Step 1: In a large pot, warm 2 tablespoons of canola oil over medium-high heat. Add the rice blend and cook, stirring occasionally, until the rice emits a nutty aroma, about 5 minutes. Pour in the chicken broth, season with some salt, and bring to a boil. Lower the heat to a simmer, cover, and cook until the rice is tender and has absorbed all the liquidapproximately 25 minutes.
Step 2: At the same time, heat the remaining tablespoon of oil with the butter in a large skillet over medium-high heat. Toss in the onion, bell pepper, and a good pinch of salt, cooking until they soften and start to brown, about 5 minutes. Stir in the garlic, sausage, thyme, and sage. Continue to cook while breaking up the sausage with a wooden spoon until it is browned and fully cooked, about 4 to 5 minutes.
Step 3: Once the rice is cooked and the liquid is fully absorbed, turn off the heat and remove the lid. Combine the sausage and vegetable mixture into the pot. Gently fluff and mix the rice with a fork to blend all ingredients. Transfer the mixture to a serving dish and sprinkle the minced chives on top before serving warm.
