Turkey Cranberry Wild Rice
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 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
DIRECTIONS:
  1. 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.
  2. 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.
  3. 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.
Recipe by Love from the Land at https://www.lovefromtheland.com/turkey-cranberry-wild-rice/