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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
4 scallions (white and green parts), sliced
Kosher salt
Freshly ground black pepper
A side that eats like a meal.
Adding some coconut oil makes these rich & nutty.
There are lots of ways to get dirty that don’t involve a mud mask. This is one of them.
A smash hit every time.
