Potato Sausage Wild Rice Bowl (Print Version)

# Ingredients:

→ Base

01 - Any flavor sausages (6 links, about 400g)

02 - Virgin olive oil (1 tbsp)

03 - Wild rice (½ cup, roughly 100g)

04 - Spuds (3 medium, skinned and cut into chunks)

→ Vegetables & Aromatics

05 - Diced onion (1 whole)

06 - Celery (2 stalks, thinly cut)

07 - Sliced carrots (2 medium)

08 - Garlic (2 cloves, smashed)

09 - Fresh bay leaves (2)

10 - Thyme, dried (½ tsp)

→ Liquid & Thickeners

11 - Veggie or chicken broth (4 cups/1 litre)

12 - Light cream or half and half (1½ cups/375ml)

13 - All purpose flour (3 tbsp)

14 - Salt as needed

# Instructions:

01 - Warm oil in your pot, squeeze sausage meat from casings, crumble while cooking until brown. Set aside on a plate, keeping 2 tbsp drippings in pot

02 - Throw in onion, celery, and carrots, cooking slowly for 10 mins. Toss in garlic and thyme, stir for half a minute more

03 - Dust flour over the veggies, stir until it forms a thick mix, cook for 2 mins. Add sausage back to pot

04 - Slowly pour in broth while stirring, drop in bay leaves and wild rice. Let bubble gently for 30 mins

05 - Toss in potato pieces, continue cooking for 15 more mins until both potatoes and rice get soft

06 - Mix in cream, add salt and pepper to taste. Warm through and top with fresh parsley before serving

# Notes:

01 - Swap sausage with crispy bacon for a smoky twist

02 - Try regular brown rice or barley if wild rice isn't handy

03 - Make it gluten-free by using corn flour instead

04 - Orange sweet potatoes cook faster than regular ones

05 - Non-dairy cream works great for a plant-based option

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