Brown And Wild Rice With Sausage And Fennel

Recipe Ingredients

2 cups	474ml	Water
1/2 cup	80g / 2.8oz	Wild rice
8 oz	227g	Sweet Italian sausage - casings removed
3 tablespoons	45ml	Olive oil
1		Fennel bulb - (12 oz) - trimmed, diced
1		Red bell pepper - diced (large)
1/4 teaspoon	1.3ml	Chopped fennel seeds
2 teaspoons	10ml	Leeks, white and pale green parts only, - chopped (large)
3 teaspoons	15ml	Garlic cloves - minced (large)
1 1/3 cups	213g / 7.5oz	Long-grain brown rice
2		Low-salt chicken broth - (14 1/2 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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.

This recipe yields 2 main-course or 6 side-dish servings.

Source:
Bon Appetit, March 1992

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