Wild Rice and Pecan Salad With Grilled Venison Sausage

1. 1

   Wash rice well.

2. 2

   Bring 3 cups water to boil in heavy 2- to-3-quart saucepan.

3. 3

   Add rice and 1/2 teaspoon salt.

4. 4

   When water returns to a boil, cover and simmer 40 minutes or until rice is tender.

5. 5

   If using grill, preheat it.

6. 6

   While rice is cooking, toast pecan pieces in peanut oil over medium-low heat, stirring constantly, until lightly browned, about 5 minutes.

7. 7

   Transfer, with any oil remaining in pan, to a large bowl.

8. 8

   Grill or pan-fry the sausage over medium heat, turning often, until brown and cooked through, 12 to 15 minutes.

9. 9

   Remove from heat and let stand for 5 minutes.

10. 10

    Add the cooked rice, scallions, parsley, vinegar and walnut oil to the pecans.

11. 11

    Mix well to coat the rice with the oil and vinegar evenly.

12. 12

    Season to taste with salt and pepper.

13. 13

    To serve, mound the rice mixture on a platter or in a shallow bowl.

14. 14

    Slice sausage on an angle, arrange on rice and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.