BROWN AND WILD RICE  WITH SAUSAGE AND FENNEL (Derived from a recipe in Bon Apetite Magazine) Serves 8
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2 cups water 1/2 cup wild rice Simmer water and wild rice in a small saucepan for 20 minutes. Drain 1/2 lb bulk sausage 1 Tbsp vegetable oil Heat oil in a heavy large saucepan over medium-high head. Saute sausage until cooked, breaking up into pieces with a wooden spoon about 4 minutes. Drain and reserve. 2 Tbsp vegetable oil 1 large red bell pepper, diced 1 large fennel bulb, trimmed, cored and diced 1 Tbsp fennel seed, chopped, crushed or ground Add oil to same pan. Mix in fennel, fennel seed and bell pepper. Saute until tender, about 10 minutes. 2 large leeks, while and pale green parts chopped 3 large garlic cloves, minced Brown rice 28 oz chicken broth Reserved wild rice Pepper to taste Salt to taste Reserved sausage Clear a spot in the center of the pan. Saute the leeks and garlic until tender and golden, about 5 minutes. Add brown rice and stir 1 minute. Add chicken broth and wild rice. Season with salt and pepper. Cover and simmer about 40 minutes, until all liquid is absorbed and rice is tender. Add the sausage in the final minute and toss well.