Basmati and wild rice pilaf with sausage

Ingredients:

• 3/4 cup wild rice
• 2 tablespoons extra-virgin olive oil
• 220 g raw sweet Italian sausage, casings removed
• 2 leeks (white and light green parts only), halved lengthwise and thinly sliced
• 1 tbsp chopped fresh thyme
• 3/4 tbsp. basmati rice
• 2 tbsp chopped fresh parsley

Preparation:

1. Bring a large saucepan of salted water to a boil; add the wild rice and cook until tender, about 40 minutes; drain. Set the rice aside and cover to keep warm.
2. Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Drain the rendered fat, reserving 3 tablespoons. Add the leeks and thyme and cook, stirring occasionally, until the leeks are wilted, about 5 minutes.
3. Add the basmati rice and cook until lightly browned, 1–2 minutes. Add 1 1/3 cups water and 1/4 teaspoon salt and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender, about 15 minutes. Remove from heat and set aside, covered, for 5 minutes.
4. Fluff the basmati rice with a fork, then add the wild rice and parsley. Season with salt and pepper to taste.