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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 13 |
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This recipe makes a big batch. So I often divide leftovers into a few containers for freezer meals . Ingredients:
9 cups water, divided |
1 cup uncooked wild rice |
2 pounds johnsonville® mild ground italian sausage |
2 large onions, chopped |
2 teaspoons olive oil |
6 garlic cloves, minced |
3 cartons (32 ounces each) chicken broth |
1 can (28 ounces) diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
2 teaspoons dried basil |
2 teaspoons dried oregano |
1 package (6 ounces) fresh baby spinach, coarsely chopped |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat; cover and simmer for 55-60 minutes or until tender.
2. Meanwhile, in a stockpot, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the same pan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato paste, basil, oregano and remaining water. Return sausage to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
3. Stir in the spinach, salt, pepper and wild rice; heat through. Yield: 5 quarts (13 servings).
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