Ingredients

• Kosher salt
• 3/4 cup wild rice
• 2 tablespoons extra-virgin olive oil
• 8 ounces sweet Italian sausage, casings removed
• 2 leeks (white and light green parts only), halved lengthwise and thinly sliced
• 1 tablespoon chopped fresh thyme
• 3/4 cup basmati rice
• 2 tablespoons chopped fresh parsley
• Freshly ground pepper

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Instructions

1. Bring a large pot of salted water to a boil; add the wild rice and cook until just tender, about 40 minutes; drain. Set aside and cover to keep warm.
2. 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. Pour off all but about 3 tablespoons of the drippings. Add the leeks and thyme and cook, stirring occasionally, until the leeks are just wilted, about 5 minutes. Stir in the basmati rice and cook until lightly browned, 1 to 2 minutes. Add 1 1/3 cups water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to low; cover and simmer until the rice is tender, about 15 minutes. Remove from the heat and set aside, covered, 5 minutes.
3. Fluff the basmati rice with a fork, then stir in the prepared wild rice and the parsley. Season with salt and pepper.
4. Photograph by Linda Pug