Recipe for Brown and Wild Rice with Sausage and Fennel 
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Yield:
1
Ingredients:
Amount Ingredient
2 cup water
1/2 cup wild rice
8 oz sweet Italian sausage casings removed
3 tbl olive oil
1 x fennel bulb trimmed, diced (12-ounce)
1 lrg red bell pepper diced
1/4 tsp chopped fennel seeds
2 lrg leeks (white and pale green parts only), chopped
3 lrg garlic cloves minced
1/3 cup long-grain brown rice
Instructions:
Instructions: Simmer water and wild rice in small saucepan 20 minutes. Drain.

Heat heavy large saucepan over medium-high heat. Fry sausage until cooked

through, breaking up sausage with fork, about 4 minutes. Using slotted spoon, transfer sausage to large bowl.

Add 2 tablespoons oil to same saucepan. Mix in fennel, bell pepper and fennel seeds and saute until tender, about 10 minutes. Add to sausage.

Heat remaining 1 tablespoon oil in same saucepan. Add leeks and garlic and saute until tender and golden, about 8 minutes. Add brown rice and stir 1 minute. Mix in broth and wild rice. Season with pepper. Bring to

boil. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. Add hot rice to sausage mixture and toss well. (Can be prepared 1 day ahead. Cover and chill.) Serve hot.

2 Main-course or 6 side-dish servings.

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