Ingredients
1/3 c. broken wild rice (see Note)
1 c. chicken broth
Butter
3 eggs
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 c. olive oil
1/2 c. plain yogurt
11/4 c. all-purpose flour
1 tbsp. baking powder
1 cooked chicken-apple sausage (3 to 4 oz.), cut into 1/2-in. chunks
1/2 c. plus 2 tbsp. sliced almonds, divided
1/2 c. finely chopped parsley
Preparation
In a small pan over high heat, bring wild rice and broth to a boil. Cover, reduce heat, and simmer until very tender, about 35 minutes. Drain and discard any extra liquid; you should have about 11/3 cups cooked wild rice. Preheat oven to 350 degrees. Butter a 9- by 5-inch loaf pan. In a medium bowl, whisk together eggs, salt, and pepper. Whisk in oil and yogurt. Sift flour and baking powder into egg mixture; stir to combine. Stir in sausage, 1/2 cup almonds and parsley. Pour batter into pan, level surface with a spatula, and sprinkle the remaining 2 tablespoons sliced almonds on top. Bake until a wooden skewer inserted in the center comes out clean, 45 to 55 minutes. Let cool for 15 minutes in pan. Run a knife around pan to loosen loaf, gently invert loaf onto a rack, and carefully set loaf upright to cool completely, about 2 hours. Cut in 1-inch-wide slices. Wrap cooled loaf airtight and chill up to 1 day. Bring to room temperature before serving.
