Wild Rice with Turkey Sausage and Cranberries

This recipe works best with hot Italian sausage. If you can only find sweet, try adding 1/2 teaspoon red pepper flakes to the pan when you’re browning the meat.

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  • Servings: 4

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  • 1 cup wild rice
  • 8 cups cold water
  • Sea salt
  • 1 tablespoon olive oil
  • 1 pound hot turkey sausage, casings removed
  • 1/3 cup dried cranberries
  • Parsley, for garnish

How to make this recipe

  1. In a large saucepan, cover the wild rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the rice is tender but still chewy, about 1 hour. Drain the rice well.

  2. Meanwhile, heat the oil in a large cast-iron skillet. Cook the sausage over high heat, breaking up the pieces with a spatula, until very brown, about 10 minutes. Remove to a mixing bowl.

  3. Toss the wild rice with the sausage and cranberries. Season with salt and garnish with fresh parsley.

Contributed By Photo © Phoebe Lapine Published May 2012

471109 recipes/wild-rice-with-turkey-sausage-and-cranberries 2014-01-28T01:24:53+00:00 Phoebe Lapine fall|winter|thanksgiving|american|beans-grains-and-legumes|side-dishes|4|gluten-free|web-exclusive|weeknight-dinner may-2012 recipes,wild-rice-with-turkey-sausage-and-cranberries 471109

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