Potato Sausage Wild Rice Bowl (Printable Version)
# What You'll Need:
→ Base
01 -
Any flavor sausages (400g/6 links)
02 -
Cooking olive oil (1 tbsp)
03 -
Wild rice (100g/½ cup)
04 -
Medium potatoes (3, peeled and cut into chunks)
→ Vegetables & Aromatics
05 -
Chopped onion (1 whole)
06 -
Sliced celery (2 stalks)
07 -
Sliced carrots (2 whole)
08 -
Fresh garlic (2 cloves)
09 -
Whole bay leaves (2)
10 -
Dried thyme leaves (½ tsp)
→ Liquid & Thickeners
11 -
Chicken or veggie broth (1 litre/4 cups)
12 -
Light cream or half and half (375ml/1½ cups)
13 -
All purpose flour (3 tbsp)
14 -
Salt as needed
# Preparation Steps:
01 -
Pour oil into soup pot, squeeze sausage out of casings, crumble while cooking until golden brown. Set aside on a plate, keeping 2 tbsp fat in the pot
02 -
Throw in onion, celery, and carrots and cook slowly for 10 minutes. Toss in garlic and thyme, stir for another 30 seconds
03 -
Dust flour over the veggies, mix until it forms a thick paste, cook for 2 minutes. Add the sausage back to the pot
04 -
Slowly add broth while stirring, drop in bay leaves and wild rice. Let bubble gently for 30 minutes
05 -
Toss in potato chunks, continue cooking for 15 more minutes until both potatoes and rice are soft
06 -
Mix in cream, add salt and pepper to taste. Warm through and top with fresh parsley before serving
# Additional Tips:
01 -
Swap sausage with crispy bacon for a smoky twist
02 -
Try regular brown rice or pearl barley if wild rice isn't available
03 -
Make it gluten-free by using corn flour instead
04 -
Speed up cooking time with sweet potatoes instead of regular ones
05 -
Go dairy-free with any plant-based cream alternative