Wild Rice and Basmati Pilaf with Sausage
- Kosher salt
- 3/4 cup wild rice
- 2 tablespoons extra-virgin olive oil
- 8 ounces sweet Italian sausage, casings removed
- 2 leeks (white and light green parts only), halved lengthwise and thinly sliced
- 1 tablespoon chopped fresh thyme
- 3/4 cup basmati rice
- 2 tablespoons chopped fresh parsley
- Freshly ground pepper
Bring a large pot of salted water to a boil; add the wild rice and cook until just tender, about 40 minutes; drain. Set aside and cover to keep warm.
Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Pour off all but about 3 tablespoons of the drippings. Add the leeks and thyme and cook, stirring occasionally, until the leeks are just wilted, about 5 minutes. Stir in the basmati rice and cook until lightly browned, 1 to 2 minutes. Add 1 1/3 cups water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to low; cover and simmer until the rice is tender, about 15 minutes. Remove from the heat and set aside, covered, 5 minutes.
Fluff the basmati rice with a fork, then stir in the prepared wild rice and the parsley. Season with salt and pepper.
Photograph by Linda Pug
Recipe courtesy of Food Network Magazine
Recipe courtesy of Guy Fieri
Recipe courtesy of Robert Irvine