Ingredients
- 1/2 Grimm’s Country Classic Sausage, cut into 1/2 inch pieces
- 1/2 cup dried black currants, soaked in water until soft and drained
- 2 tbsp butter
- 1 tbsp olive oil
- 2 garlic cloves, chopped
- 1/2 large yellow onion, chopped
- 2 cups brown crimini mushrooms, quartered
- 1 cup wild rice, rinsed and drained
- 8 cups gluten-free chicken broth
- 1 large carrot, cut into 1/2 inch pieces
- 2 stalks celery, cut into 1/2 inch pieces
- 2 cups brown rice, rinsed and drained
- 1/2 large yam potato, cut into 1/2 inch pieces
- 1/2 large sweet potato, cut into 1/2 inch pieces
- 1/2 cup pecans, toasted for about 5 to 7 minutes (watch closely as pecans will burn very quickly)
- 1 tbsp parsley, chopped
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Preparation
- In a large pot or cast iron pan, sauté sausages over medium high heat until browned, for about 5 minutes. Remove from the pan.
- In the same pan, add butter, olive oil, garlic, and onion and sauté over medium high heat until onions are translucent.
- Add mushrooms and wild rice, stir well and sauté over medium high heat for 5 minutes. Then add 8 cups of chicken stock, stir to mix, and bring to a boil. Reduce heat to medium low, cover, and cook for 30 minutes.
- Stir in brown rice, celery, carrots, and sausages and bring to a boil. Reduce heat to medium low, cover, and cook for 20 minutes. Add water as needed.
- Add yam and sweet potatoes and black currents and stir well to mix. Cook for another 15 minutes. Or until both rice is cooked. Adjust with salt and pepper.
- Serve on a platter. Garnish with toasted pecans and parsley.
- Serve with turkey or any meat for a festive holiday meal.
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