Rate this recipe!
| Servings |
|
Ingredients
- 1-1/2 cups + 2 Tbsp low-sodium chicken broth divided
- 1 cup dry wild rice blend
- 2 Tbsp butter divided
- 4 cup medium sage pork sausages
- 1 cup diced yellow onion
- 1 cup halved fresh cranberries
- 2 cloves garlic minced
- 5 cups baby kale
- Salt and pepper to taste
Ingredients
|
Rate this recipe!
|
Instructions
- In a large pot on the stove, combine 1-1/2 cups broth and wild rice. Bring to a boil, cover, and turn heat to low. Simmer for about 20 minutes or until rice is fluffy and soft.
- Remove from heat and let stand covered for 5–10 minutes. Be sure to check rice package for any brand-specific cooking instructions.
- While the rice cooks, heat a large skillet over medium heat. Add 1 tablespoon butter to skillet with sausage.
- Brown sausage for a few minutes until skin is crisp and brown on all sides, remove from pan, and slice.
- Add onion to skillet and sauté until golden.
- Add remaining 1 tablespoon of butter and cranberries and cook for 1–2 minutes, until cranberries are softened.
- Add garlic and cook for an additional 1–2 minutes, until garlic is fragrant.
- Remove mix from pan and combine with sliced sausage in a large bowl.
- Add kale to still-hot pan with remaining 2 tablespoons of broth. Cover and steam for 1 minute.
- Remove lid, stir, then add to sausage bowl.
- Season with salt and pepper.
- Once rice is ready, add rice to bowl and toss ingredients to combine. Serve hot.
Recipe Notes
Recipe and photo courtesy of the Cranberry Marketing Committee.
Share this Recipe
Powered by WP Ultimate Recipe