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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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There is no category for Scandinavian or Northern cooking. Some of us can cook ya know. Ingredients:
1 3/4 cup uncooked wild rice |
2 1/2 cups long grain white rice |
1 1/2 tsp. kosher salt, divided |
2 tbsp. vegetable oil, divided |
1 lb. spicy pork sausage links, quarterd lengthwise and cut into cross into 1/2 inch pieces |
2 medium onions, chopped |
1 medium red bell pepper, seeded and chopped |
2 large garlic cloves, finely chopped |
1/2 tsp. black pepper |
1 can red kidney beans, drained and rinsed |
6 green onions finely chopped |
Directions:
1. In a large pan over high heat, bring 5 cups of water to a boil and add wild rice. (I add chicken soup base.). Reduce heat to low, cover and simmer until the rice is tender and grains are split open, about 45-60 minutes. Drain off any excess water and reserve.
2. Meanwhile, in a heavy 4 quart saucepan, over high heat, bring 4 cups water to a boil. Reduce heat to low, add long grain rice and 1/2 tsp salt.(or soup base), cover tightly and cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand, covered and undisturbed, for 10 minutes. Fluff rice with a fork, cover and reserve.
3. Drain excess fat from skillet, return skillet to stove, reduce heat to moderatley high and heat remaining tablespoon vegetable oil untill hot but not smoking. Saut'e onions, red bell peppers and garlic, stirring occasionally, untill softened, about 4 minutes.
4. Reduce heat to medium, add black pepper, beans, 1/4 cup water and remainig teaspoon salt and simmer, uncovered, stirring occaisionally, untill mixture is slightly thickened, about 10 to 15 minutes. Stir in sausage, cooked white rice, cooked wild rice and green onions, season with kosher salt and black pepper to taste and serve.
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