Wild Rice and Quinoa Breakfast Stuffing

1. 1

   In a medium saucepan over medium-high heat, combine 4 cups water with wild rice and fennel seeds; bring to a boil.

2. 2

   Reduce heat to medium, then cover and cook for 30 minutes.

3. 3

   Add quinoa and continue cooking, covered, until grains are just tender, about 20 minutes more.

4. 4

   Drain if necessary and set aside.

5. 5

   Meanwhile, put olive oil in a large, deep pan over medium-high heat.

6. 6

   Saute sausage, breaking it up with a fork or wooden spoon, until it is cooked through, about 10 minutes.

7. 7

   Transfer sausage to a bowl with a slotted spoon.

8. 8

   Add chopped fennel and onion to pan and saute over medium-high heat until vegetables are soft and golden, about 10 minutes more.

9. 9

   Add rice-quinoa mixture and sausage to vegetables and cook until everything is warmed through, about 5 minutes.

10. 10

    Sprinkle with salt and pepper; serve hot or at room temperature, sprinkled with toasted nuts, if desired.

* Per serving · 4 servings · Values may vary.