Instructions

01
Heat the oil in a large sauté pan or Dutch oven over medium heat. Add sausage and cook, stirring occasionally, until nicely browned, 4–5 minutes.
02
Add the diced onion and cook until softened and translucent, about 3–4 minutes. Stir in the garlic and cook for 1 additional minute until fragrant.
Herb says
Garlic burns fast. Keep it moving and watch your heat, scorched garlic is the taste-bud equivalent of coal.
03
Add the rice and stir to coat it with oil, letting it toast for 2 minutes.
Herb says
Toasting the rice brings out a nutty flavor and helps keep the grains distinct.
04
Pour in the white wine and stir, scraping up any browned bits. Let the wine simmer until mostly absorbed, about 2 minutes.
Herb says
Wine deglazes the fond and adds acidity, this makes the dish taste like you worked harder than you did.
05
Add the frozen vegetable mix, water, and soy sauce. Stir well. Bring to a simmer, then reduce heat to low and cover. Cook for 18–20 minutes, or until rice is tender and liquid is absorbed.
06
Turn off the heat. Gently stir in the cooking cream until evenly combined. Let sit, covered, for 5 minutes before serving.
Herb says
Resting lets the rice finish absorbing flavors and gives you a creamier texture, patience, Padawan.
07
Taste and add salt and black pepper as needed. Serve hot.

HERB