Wild Rice Dressing with Sausage, Corn and Leeks

• 2 cups wild rice (about 12 ounces)
• 6 tablespoons (3/4 stick) unsalted butter
• 2 cups chopped leeks (about 2 medium; white and pale green parts only)
• 6 ounces smoked sausage (such as kielbasa), cut into 1/2-inch cubes
• 1 10-ounce package frozen corn kernels, thawed
• 1 cup converted white rice
• 2 1/2 teaspoons dried thyme
• 2 fresh Italian parsley sprigs plus 1/4 cup chopped fresh Italian parsley
• 3/4 teaspoon salt
• 4 1/2 cups (or more) canned low-salt chicken broth

1. Cook wild rice in large saucepan of boiling salted water for 10 minutes.
2. Drain well.
3. Set aside.
4. Melt butter in heavy large pot over medium heat.
5. Add leeks and sausage; saute until leeks are soft, about 4 minutes.
6. Add corn; saute 1 minute.
7. Add wild rice, white rice, thyme, parsley sprigs, 3/4 teaspoon salt and 4 1/2 cups broth; bring to simmer.
8. Reduce heat to medium-low.
9. Cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
10. (Dressing can be made 1 day ahead.
11. Transfer to baking pan; cool slightly.
12. Chill uncovered until cold, then cover with foil and refrigerate.
13. Add 1/2 cup broth or water, then cover and rewarm in 350F oven until heated through, about 15 minutes.)
14. Transfer dressing to large bowl.
15. Sprinkle with chopped parsley and serve.

wild rice, butter, leeks, sausage, corn kernels, white rice, thyme, fresh italian parsley sprigs, salt, chicken broth

Taken from www.epicurious.com/recipes/food/views/wild-rice-dressing-with-sausage-corn-and-leeks-104301 (may not work)