Brown And Wild Rice With Sausage And Fennel Recipe

• 2 c. water
• 1/2 c. wild rice
• 8 ounce sweet Italian sausage casings removed
• 3 Tbsp. extra virgin olive oil
• 1 x fennel bulb trimmed, diced (12-oz)
• 1 lrg red bell pepper diced
• 1/4 tsp minced fennel seeds
• 2 lrg leeks (white and pale green parts only), minced
• 3 lrg garlic cloves chopped
• 1 1/3 c. long-grain brown rice
• 2 can low-salt chicken broth (14 1/2-oz)

1. Simmer water and wild rice in small saucepan 20 min.
2. Drain.
3. Heat heavy large saucepan over medium-high heat.
4. Fry sausage till cooked
5. through, breaking up sausage with fork, about 4 min.
6. Using slotted spoon, transfer sausage to large bowl.
7. Add in 2 Tbsp.
8. oil to same saucepan.
9. Fold in fennel, bell pepper and fennel seeds and saute/fry till tender, about 10 min.
10. Add in to sausage.
11. Heat remaining 1 Tbsp.
12. oil in same saucepan.
13. Add in leeks and garlic and saute/fry till tender and golden brown, about 8 min.
14. Add in brown rice and stir 1 minute.
15. Fold in broth and wild rice.
16. Season with pepper.
17. Bring to
18. boil.
19. Reduce heat to low.
20. Cover and simmer till rice is tender and liquid is absorbed, about 40 min.
21. Add in warm rice to sausage mix and toss well.
22. (Can be prepared 1 day ahead.
23. Cover and chill.)
24. Serve warm.
25. 2 Main-course or possibly 6 side-dish servings.

water, wild rice, sweet italian sausage, extra virgin olive oil, fennel bulb, red bell pepper, fennel seeds, leeks, garlic, longgrain brown rice, lowsalt chicken broth

Taken from cookeatshare.com/recipes/brown-and-wild-rice-with-sausage-and-fennel-93571 (may not work)