James Carrier
Yield
Makes 10 cups; 10 to 12 servings

Notes: If making up to 1 day ahead, cool, cover, and chill. Reheat, covered, in a microwave-safe container in a microwave oven at full power (100%), stirring occasionally, until hot, 5 to 6 minutes. Or bake, covered, in a shallow 2 1/2- to 3-quart casserole in a 325° oven (350° if baking with a turkey at that temperature), stirring once or twice, until hot in the center, about 1 hour.

How to Make It

Step 1

In a 5- to 6-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Rinse and drain wild rice. Add to boiling water, cover, and return to a boil; reduce heat and simmer, covered, until rice is tender to bite and beginning to split, 35 to 45 minutes. Drain.

Step 2

Meanwhile, cut off and discard pulp from squash. Cut squash into 1/2-inch cubes (you should have about 4 cups).

Step 3

Remove casings from sausages and discard. Crumble sausages into a 5- to 6- quart nonstick pan; stir often over medium-high heat until browned, about 5 minutes. Discard all but 2 tablespoons fat in pan. Add onion, stir often until lightly browned, about 5 minutes. Add white rice; stir until beginning to turn opaque, about 3 minutes.

Step 4

Add broth, currants, coriander, nutmeg, and cinnamon to pan. Bring to a boil over high heat, cover reduce heat, and simmer for 5 minutes. Add squash; cover and simmer over low heat, gently stirring once, until rice and squash are tender to bite, 15 to 20 minutes.

Step 5

Squeeze liquid from spinach. Add spinach and wild rice to pan and mix gently. Cover and cook until hot, about 5 minutes. Add salt and pepper to taste.

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