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Bon Appétit

Wild Rice Dressing with Sausage, Corn and Leeks

4.2

(13)

Servings: Makes 10 servings.

Recipe information

  • Yield

    Makes 10 servings

Ingredients

2 cups wild rice (about 12 ounces)
6 tablespoons (3/4 stick) unsalted butter
2 cups chopped leeks (about 2 medium; white and pale green parts only)
6 ounces smoked sausage (such as kielbasa), cut into 1/2-inch cubes
1 10-ounce package frozen corn kernels, thawed
1 cup converted white rice
2 1/2 teaspoons dried thyme
2 fresh Italian parsley sprigs plus 1/4 cup chopped fresh Italian parsley
3/4 teaspoon salt
4 1/2 cups (or more) canned low-salt chicken broth

Preparation

  1. Step 1

    Cook wild rice in large saucepan of boiling salted water for 10 minutes. Drain well. Set aside.

    Step 2

    Melt butter in heavy large pot over medium heat. Add leeks and sausage; sauté until leeks are soft, about 4 minutes. Add corn; sauté 1 minute. Add wild rice, white rice, thyme, parsley sprigs, 3/4 teaspoon salt and 4 1/2 cups broth; bring to simmer. Reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. (Dressing can be made 1 day ahead. Transfer to baking pan; cool slightly. Chill uncovered until cold, then cover with foil and refrigerate. Add 1/2 cup broth or water, then cover and rewarm in 350°F oven until heated through, about 15 minutes.)

    Step 3

    Transfer dressing to large bowl. Sprinkle with chopped parsley and serve.

TagsRiceRice & GrainsLeekRoot VegetableVegetableSausageMeatCornWild RiceSideMainDinnerNut FreeGluten FreeDairy FreeMake AheadWeeknight MealsOven BakeBon Appétit
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