Molly's Sausage and Wild Rice Hotdish

By Food Network · 90 min

Ingredients

Instructions

1. Cook the rice in 2 1/2 cups water with the bay leaf and 1/2 teaspoon salt: bring to a boil over medium-high heat, then simmer covered on low for 30 to 35 minutes until tender with a little bite. Drain, discard the bay leaf and set aside.
2. Preheat the oven to 400°F.
3. Brown the sausage in a large skillet over medium heat, breaking it up, for 3 to 4 minutes. Add the leeks and cook 2 to 3 minutes until softened. Add 1 tablespoon olive oil if the pan is dry. Add the kale in batches, toss with the oil, season with 1/2 teaspoon salt, and cook 4 to 5 minutes until wilted but still bright green. Transfer the sausage mixture to a large bowl.
4. Melt the butter in the pan, stir in the flour to make a paste and cook 1 minute. Gradually whisk in the cream, whisking to thicken before adding more. Gradually add the stock, season with nutmeg and the remaining 1/2 teaspoon salt, and bring to a gentle boil for about 1 minute to thicken.
5. Stir in the rice and sausage-kale mixture. Sprinkle the fontina and Parmesan evenly over the top. Mix the cracker crumbs with the remaining 1 tablespoon olive oil and scatter over the cheese.
6. Bake 18 to 20 minutes until nicely browned and bubbling around the edges (cook longer if needed, depending on the rice). Rest 10 minutes.
7. For the salad, whisk 2 teaspoons olive oil, 2 teaspoons lemon juice, salt and pepper in a medium bowl, toss with 4 cups arugula until coated. Garnish the hotdish with parsley and serve with the salad.

Summarized from Food Network's video. Watch it for the details.

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CheeseLemonCreamRiceParmesan cheeseHeavy creamSausageLeek