Dirty Wild Rice
Our Common Man Blackened Seasoning is perfect for making this bold and savory Creole classic. We add another layer of flavor and texture by swapping out white rice for a wild rice blend.
Ingredients
- 2 Spanish onions, ¼" dice
- 3 celery stalks, ¼" dice
- 1 red bell pepper, ¼" dice
- 4 cloves garlic, minced
- 1 lb ground beef
- 1 lb sweet Italian pork sausage, casings removed
- 1.5 cups wild rice/basmati blend*
- 2 tbsp Common Man Blackened Seasoning
- 1 qt chicken stock
- 1 cup dry white wine
- 2 tbsp bacon fat
- 3 tbsp finely chopped fresh parsley or chives
- kosher salt and freshly ground black pepper
Instructions
- Heat chicken stock and 1 tablespoon of the bacon fat in a medium saucepan until simmering. Add the rice and bring back to a simmer, then reduce to low heat and cover. Cook rice for 15-20 minutes, stirring a few times, until al dente.
- Meanwhile, heat 1 tablespoon bacon fat in a large dutch oven or a cast iron pan over medium-high heat. Add ground beef, sausage and Blackened Seasoning. Cook, breaking up and stirring occasionally, until evenly browned.
- Stir in onions, celery and red pepper. Cook another 2-3 minutes, until vegetables have softened. Add garlic and saute an additional minute. Deglaze with white wine, scraping up the browned bits on the bottom of the pan.
- Add the cooked rice and parsley to the beef and vegetable mixture, stirring to combine. Season to taste with salt and pepper.
Chef Tips!
Replace beef with ground turkey for a healthier option.
*Traditionally, long-grained white rice is used for dirty rice. I like the chewy texture of wild rice in this dish in contrast to the sauteed beef and vegetables. There are several brands that make a wild/long-grain rice blend that works well in this recipe, such as Rice Select.
