1 pound spicy Italian sausage (bulk or removed from casings)
1 tsp olive oil
2 cups wild rice
4 cups rich chicken stock
1 red yellow bell pepper, diced
Saute sausage in olive oil until browned; drained on paper towels.
Rinse wild rice and combine with chicken stock in 4-quart pot; bring to boil and reduce to simmer; cover pot and simmer 15 to 20 minutes until water has evaporated and rice is cooked.
Steam diced pepper in microwave 1 minute or sweat on top of stove in pan with 1 Tbsp water for 1 minute. Add pepper and sausage to rice and serve.
Serves 10.
