For those of us who no longer eat gluten, this is a fabulous substitute for a bread dressing. The wild rice gives it an earthy flavor, while the Italian sausage makes it feel hearty and delicious.
Yield 6 servings
3 cups cooked wild rice
½ cup pecans, toasted and chopped
½ cup chopped parsley
1 Tbsp butter
3 Tbsp olive oil
1 onion, sliced
¾ lb. Italian ground sausage
2 granny smith apples, peeled, cored, and cut into ½-inch chunks
1 Tbsp chopped fresh thyme
1 cup chicken broth
Salt and pepper
Cook the wild rice per the directions on the package. Approximately 45 minutes.
In a serving bowl, combine the rice with the toasted pecans and the parsley.
Heat the butter and oil in a medium-size skillet on medium-high heat. Add the onions and let them cook until golden brown. Stir occasionally, so they do not burn. Once the onions are caramelized, remove them from the skillet. Add the sausage to the skillet, keeping the heat at medium-high, sauté the sausage until cooked through and crisp on the outside. Drain the oil from the skillet.
Add the onions back into the skillet along with the apples and thyme. Sauté for 5 minutes and then pour in the broth scraping up the brown bits at the bottom of the pan. Once the stock has been reduced by half, add the mixture to the rice and stir to combine. Season with salt and pepper to taste and serve.
Just Salt It, and enjoy!
