Simmer water and wild rice in small saucepan 20 minutes. Drain. Heat heavy large saucepan over medium-high heat. Fry sausage until cooked through, breaking up sausage with fork, about 4 minutes. Using slotted spoon, transfer sausage to large bowl. Add 2 tablespoons oil to same saucepan. Mix in fennel, bell pepper and fennel seeds and saute until tender, about 10 minutes. Add to sausage. Heat remaining 1 tablespoon oil in same saucepan. Add leeks and garlic and saute until tender and golden, about 8 minutes. Add brown rice and stir 1 minute. Mix in broth and wild rice. Season with pepper. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. Add hot rice to sausage mixture and toss well. (Can be prepared 1 day ahead. Cover and chill.) Serve hot. 2 Main-course or 6 side-dish servings. Bon Appetit March 1992
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|Serving Size: 1 Serving (893g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 820 (34%)|
|Amt Per Serving||% DV|
|Total Fat 91.1g||122 %|
|Saturated Fat 28.9g||144 %|
|Monounsaturated Fat 43.2g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 172.4mg||53 %|
|Sodium 1695.4mg||58 %|
|Potassium 1755mg||46 %|
|Total Carbohydrate 318.5g||94 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 300.9g|
|Protein 73g||104 %|
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Calories per serving: 2390
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