2 cups (500 ml) water

1/2 cup (100 g) wild rice

1/2 tsp (2.5 ml) salt

1 1/2 cups (75 g) stale bread, diced

1/4 cup (57 g) butter

1 onion, chopped

1 stalk celery, finely chopped

1 small Cortland apple peeled, seeded and diced

1 Toulouse sausage, casing removed

1/4 cup (38 g) dried cranberries, chopped

2 tbsp (6 g) flat-leaf parsley, chopped

In a saucepan, bring the rice, water and salt to a boil. Cover and simmer over medium low heat for about 50 minutes or until the rice is tender and split open. Drain and set aside.

In a large non-stick skillet over medium-high heat, brown the bread dices in 2 tbsp (30 ml) of the butter. Season with salt and pepper. Set aside in a bowl.

In the same skillet, soften the onion and celeryover medium-low heat in the remaining butter (2 tbsp/30 ml) for about 10 minutes or until translucent. Add the apple and sausage. Brown over high heat, crumbling the sausage with a wooden spoon. Stir in the rice, cranberries, parsley and bread. Adjust the seasoning.

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