Wild rice, distinct with its long black grains, chewy texture, and nutty flavor, sets itself apart from white and brown rice. It's a native North American aquatic grass with an edible grain, requiring longer cooking than regular rice.
Cook rice according to package directions, using broth instead of water.
Cook the sausage, apple, onion, celery, thyme, salt, and pepper in a skillet until sausage is cooked through.
Stir in the pecans, cranberries, and sage, and cook for another minute or two.
Add the cooked rice and balsamic vinegar and stir to combine.
If you prefer, transfer the mixture to the prepared baking dish and cover. Bake at 325°F for 20-30 minutes
Garnish with additional minced sage or fresh parsley, if desired. Serve with your favorite holiday meals.
You know you do! Swipe up to get them.