Such a fun recipe! Just remember that wild rice should actually be called tough rice because it takes a long time to cook, and you don’t cook it like regular rice – it’ll have some extra water left over in the process of cooking and you’ll drain it out (I know, a bit technical, but I am setting you up for success here). While the rice cooks, you brown the onions and sausage and then you mix it all together and yes, you can totally make this the day before.
- 1½ cups wild rice
- 3½ cups chicken broth
- 1 cup jasmine or basmati rice
- 2 cups water
- ½ teaspoon kosher salt
- 1 pound hot Italian sausage, casings removed
- 3 tablespoons olive oil
- 1 jumbo (1 pound) sweet onion, chopped
- 5 cloves garlic, minced
- 2 tablespoons chopped fresh sage
- ½ cup chicken broth, or more if needed
- Kosher salt
- Freshly ground black pepper
- 4 scallions (white and green parts), sliced
Cook the wild rice:
In a smallish saucepan bring the wild rice and broth to a boil. Reduce the heat, cover, and simmer until the rice is tender, about 45 minutes. Remove the cover, drain off any liquid through a fine colander, and fluff.
Cook the regular rice:
Rinse the jasmine or basmati rice in a fine colander and put in a medium saucepan along with the water and salt. Bring to a boil, reduce the heat, cover and simmer until the rice is cooked, 20 minutes. Turn off the heat, let rest for 5 minutes, then uncover and fluff.
Cook the rest and put the dish together:
While the rices are cooking, brown the sausage in a large skillet, breaking apart with a spoon, until cooked through and slightly golden, 10 minutes. Remove the sausage from the skillet, add the oil and then the onion and cook, stirring, until golden, 9-10 minutes. Add the garlic and sage and cook 2 more minutes.
Return the sausage to the skillet and mix in the cooked wild and white rice and the chicken broth. Season with salt and pepper to taste and heat just until everything is warmed through. Fold in the scallions at the last minute, then remove from the heat and serve.