INGREDIENTS
2 c wild rice (about 12 ounces)
6 Tbsp unsalted butter
2 c chopped leek, white and pale green parts only
6 ounces smoke sausage such as kielbasa, cut into 1/2 inch cubes
1 10-ounce package frozen corn kernels, thawed
1 cup converted white rice
1 1/2 tsp dried thyme
2 sprigs of Italian parsley plus 1/4 cup chopped
3/4 tsp salt
4 1/2 cups chicken broth

INSTRUCTIONS

1. Cook wild rice in a large saucepan of boiling salted water for ten minutes. Drain well and set aside.
2. Melt butter in heavy large pot over medium heat. Add leeks and sausage; sauté until leeks are soft, about 4 minutes.
3. Add corn; sauté 1 minute.
4. Add wild rice, white rice, thyme, parsley sprigs, salt, and broth. Bring to a simmer.
5. Cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
6. Sprinkle with chopped parsley and serve.

Serves 10 generously

REFERENCE
Bon Appetit, November 2000, p. 198

| Top |