| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
March 1992 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Water |
| 1/2 |
c |
Wild rice |
| 8 |
oz |
Sweet Italian sausage; casings removed |
| 3 |
tb |
Olive oil |
| 1 |
|
Fennel bulb; trimmed, diced |
|
|
; (12-ounce) |
| 1 |
lg |
Red bell pepper; diced |
| 1/4 |
ts |
Chopped fennel seeds |
| 2 |
lg |
Leeks; (white and pale |
|
|
; green parts only), |
|
|
; chopped |
| 3 |
lg |
Garlic cloves; minced |
| 1 1/3 |
c |
Long-grain brown rice |
| 2 |
cn |
Low-salt chicken broth; (14 1/2-ounce) |
INSTRUCTIONS
Simmer water and wild rice in small saucepan 20 minutes. Drain.
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.
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. 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. 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.
2 Main-course or 6 side-dish servings.
Bon Appetit March 1992
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