On hectic days, nothing beats a one-pot entrée. Artichoke hearts and black olives jazz up this rice-based dish. All you need is a simple salad to complete the meal.
All I can say about this recipe is "meh". I had wild rice leftover from another meal, so was looking for something to do with it. The diverse ingredients in this recipe appealed, so I gave it a try. In the end, what I got was something enormously bland. Except for the smoked sausage, which stands out in every bite and doesn't seem to go with the rest of it. The artichokes and olives didn't seem to add anything either. I won't be making this again.
Read MoreThis is delicious, healthy comfort food. I think the olives are not required here (save some fat), and I usually increase the other vegetables, because it's pretty meat-heavy. Also, because I prefer the texture and have the time, I will use plain old wild rice (8 ounces) and long-grain brown rice (4 ounces). I soak the wild rice while I'm preparing everything else, and I add about 20 minutes to the cooking time. This is seriously tasty, and, as a side note, I've prepared it several times for friends recovering from surgery and chemotherapy, and it's well-tolerated. Savory but not overpowering.
Read MoreYum! I like to think of this as rice pilaf on steroids - a simple rice pilaf chalk full of yummy chicken, sausage, artichokes, and olives. I served it with a simple salad in dijon vinaigrette on the side, which made a filling and quick weeknight meal.
Read MoreGreat recipe! We made once before and agreed that it needed just a touch of salt. We added a teaspoon with the broth and rice and it was perfect.
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