Recipe courtesy of Molly Yeh
Sausage and Wild Rice Hotdish
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- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 366
- Total Fat
- 26 g
- Saturated Fat
- 14 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 69 mg
- Sodium
- 419 mg
This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It's a balance of creamy and fresh, filled with savory sausage and loads of earthy kale…and the chewy star…wild rice!
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 366
- Total Fat
- 26 g
- Saturated Fat
- 14 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 69 mg
- Sodium
- 419 mg
Ingredients
Hotdish:
Arugula Salad:
Directions
- For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.
- Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.
- Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.
- For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.
- Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.
