Wild Rice and Basmati Pilaf with Sausage

Ingredients

• 0.8 cup rice 
• 2 tablespoons parsley fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 8 ounces sausage sweet italian
• 6 servings kosher salt 
• 2  leeks light white green halved lengthwise thinly sliced ( and parts only)
• 2 tablespoons olive oil extra-virgin
• 6 servings pepper freshly ground
• 0.8 cup rice wild

Equipment

• frying pan
• pot
• wooden spoon

Directions

1. Bring a large pot of salted water to a boil; add the wild rice and cook until just tender, about 40 minutes; drain. Set aside and cover to keep warm.
2. Meanwhile, heat the olive oil in a deep skillet over medium heat.
3. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes.
4. Pour off all but about 3 tablespoons of the drippings.
5. Add the leeks and thyme and cook, stirring occasionally, until the leeks are just wilted, about 5 minutes. Stir in the basmati rice and cook until lightly browned, 1 to 2 minutes.
6. Add 1 1/3 cups water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to low; cover and simmer until the rice is tender, about 15 minutes.
7. Remove from the heat and set aside, covered, 5 minutes.
8. Fluff the basmati rice with a fork, then stir in the prepared wild rice and the parsley. Season with salt and pepper.
9. Photograph by Linda Pug