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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
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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.
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