Here pine nuts give the rice crunch and texture. And dirty rice is the best way to use up what is left over in the fridge, too a kind of catch-all for bits and pieces. Wild mushrooms can be substituted for the chicken livers and sausage to make this a lighter dish.
- Yield: 6 Servingsas a side, 4 as a man
- Kosher salt
- 1 cup wild rice
- 3 tablespoons extra-virgin olive oil
- 2 links hot Italian sausage (about 5 ounces), casings removed
- 4 ounces chicken livers, trimmed and finely chopped
- 1 cup pine nuts
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- ½ cup finely chopped green bell pepper
- 1 cup chopped scallions (white and green parts)
- 1 tablespoon chopped fresh thyme
- ½ teaspoon freshly ground black pepper
- ½ cup chicken stock
- Bring a large pot of salted water to a boil. Add the wild rice. Simmer, uncovered, until the grains begin to split and the rice is tender but still a little chewy, 40 to 45 minutes (brands of wild rice differ in cooking times, so start checking after 30 minutes). Drain.
- Meanwhile, in a large skillet over medium-high heat, add the oil. When the oil is hot, add the sausage. Cook and crumble with a wooden spoon until the sausage is browned all over, about 4 minutes. Add the chicken livers. Cook and stir until no longer pink, about 3 minutes. Add the pine nuts and toss to coat in the oil. Cook and stir until toasted, about 3 minutes.
- Add the onion, celery, and bell pepper and cook until softened, about 7 minutes. Add the scallions, thyme, black pepper, and drained wild rice. Pour in the stock and cook until it is absorbed, about 3 minutes.