Wild Rice and Basmati Pilaf with Sausage
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 269 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 11 milligrams
- Sodium
- 320 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 2 grams
- Protein
- 11 grams
- Sugar
- 2 grams
- Total: 50 min
- Cook: 50 min
Ingredients
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
Directions
- 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.