Basmati and wild rice pilaf with sausage
Votes: 4
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 269, total fat 8 G., saturated fats 2 G., proteins 11 G., carbohydrates 38 G., fiber 2 G., cholesterol 11 mg, sodium 320 mg, sugar 2 G.
Calories 269, total fat 8 G., saturated fats 2 G., proteins 11 G., carbohydrates 38 G., fiber 2 G., cholesterol 11 mg, sodium 320 mg, sugar 2 G.
For dinner, prepare a fragrant, healthy pilaf made with a mixture of basmati and wild rice, topped with natural Italian sausage and leeks, which infuse the dish with their subtle flavor. Since wild rice takes much longer to cook than basmati, cook it separately and add it to the finished pilaf.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup wild rice
- 2 tablespoons extra-virgin olive oil
- 220 g raw sweet Italian sausage, casings removed
- 2 leeks (white and light green parts only), halved lengthwise and thinly sliced
- 1 tbsp chopped fresh thyme
- 3/4 tbsp. basmati rice
- 2 tbsp chopped fresh parsley
We recommend
Recipes with similar ingredients: wild rice, leeks, kupaty (fried sausages), basmati rice, thyme
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil; add the wild rice and cook until tender, about 40 minutes; drain. Set the rice aside and cover to keep warm.
- Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Drain the rendered fat, reserving 3 tablespoons. Add the leeks and thyme and cook, stirring occasionally, until the leeks are wilted, about 5 minutes.
- Add the basmati rice and cook until lightly browned, 1–2 minutes. Add 1 1/3 cups water and 1/4 teaspoon salt and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender, about 15 minutes. Remove from heat and set aside, covered, for 5 minutes.
- Fluff the basmati rice with a fork, then add the wild rice and parsley. Season with salt and pepper to taste.
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