Wild rice & Cranberry Sausages with Wild rice salad |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1/2 teaspoon(s) dijon mustard |
1 tablespoon(s) evoo plus more for drizzling |
2 green onions sliced |
1/4 cup(s) orange juice concentrate |
1 red apple cubed |
salt & pepper to taste |
2 sweet potatoes peeled and cubed |
1/4 cup(s) walnuts rough chop |
3 cup(s) water or chicken broth |
1 cup(s) wild rice |
Directions:
1. Cook wild rice according to package instructions. When done remove from heat, strain out any excess liquid, and set aside to cool.
2. Preheat oven to 400 degrees.
3. Put Sweet Potatoes on baking sheet drizzle with EVOO and roast 15 minutes. Stir Sweet Potatoes, add apple to baking sheet and continue roasting 15 minutes. Remove from Oven.
4. Butterfly sausages by cutting them most of the way through in half lengthwise. Drizzle skin side with a little EVOO. Put on the grill or grill pan skin side done, flip after a few minutes.
5. Meanwhile add onions to wild rice.
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