Pumpkin is arguably the number one food we associate with fall cuisine but there are so many other great ingredients at their peak this time of year. Wild rice is actually not rice, it’s a semi-aquatic grass that grows in water. It has a dense, chewy texture and a nutty, almost smoky flavor. I find it interesting to discover what foods were harvested seasonally and prepared back before globalization and modern growing technologies made nearly everything possible. Wild rice grew naturally in North America long before explorers made their way across the oceans and it was a revered food item among many Native tribes, there were occasionally even battles fought over the land where it flourished. Turkey is, of course, the centerpiece of many fall and winter festivities but it is quite a production to cook one. Turkey sausage can be a quick and easy stand in. I recommend getting a homemade sausage from a local butcher, they have way less fillers and some pretty delicious flavor combinations, the ones I used here had some feta and spinach for that little extra something. Cranberries are an essential accompaniment with turkey but many commercial sauces are more added sweeteners and preservatives than they are cranberries, so I like to use just plain old dried cranberries (they will probably still have a bit of sugar but the ratio is much better).
- 5 cups mushrooms, sliced
- 1 lb turkey sausage (around 4 large links)
- 2½ cups water or broth
- 1 cup dry wild rice
- 1 cup carrots
- ¾ cup dried cranberries
- ½ yellow onion, minced
- 1 garlic clove, minced
- 1 tablespoon cold-pressed olive oil or butter
- If the sausages are raw bake them in the oven on 350° for 20-25 minutes on a parchment lined baking sheet then allow them to cool for around 10 minutes before slicing them.
- For the rice, heat up the oil or butter in a large pot over the stove on medium high heat. Sautée the onion and garlic for 3-4 minutes, until softened and fragrant. Add in the wild rice and water or broth, stir around to make sure there are no clumps and turn the heat to high. Once boiling, reduce the heat to low, cover with a lid and leave to simmer for 45 minutes. Depending on the mode of harvesting it may take a little longer, if there is some water left and the grains have not split at all, leave it to cook for another 5-10 minutes. Once done cooking set it aside for 10 minutes, covered, then fluff up with a fork.
- Once the rice is cooked place the mushrooms, carrots and sliced turkey sausage in a large wok and sautée over medium high heat for 8-10 minutes, until the vegetables are fully cooked and the sausage is slightly browned. Fold in the rice and cranberries and serve hot.