BAKED RICE WITH SAUSAGE
This recipe is perfect for potlucks or church suppers since it produces a big batch and has flavors with broad appeal. Most folks can't guess that the secret ingredient is chicken noodle soup mix. -Naomi Flood, Emporia, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 234 calories, Fat 12g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 771mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
BAKED RICE WITH SAUSAGE, PEPPERS, AND CORN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Pierce sausage all over with the tip of a paring knife. In a large straight-sided ovenproof skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, turning occasionally, until browned, about 3 minutes. Transfer to a plate.
- Add remaining 2 tablespoons oil to skillet along with onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in rice, then broth; season with salt and pepper. Return sausage to pan and bring liquid to a boil. Add corn, cover, and bake until rice is tender and has absorbed all liquid, about 25 minutes. Let rest 10 minutes before serving, topped with cilantro.
BAKED PARMESAN RICE WITH SAUSAGE, PEPPERS AND MUSHROOMS
This rice dish is very tasty! You may use more or less than 1 pound of sausages if desired, I just use 1 can for the 1-1/2 cups of sliced mushrooms for this recipe, but 2 cans can be used if desired. This dish is ready in about 1 hour from oven to table. Make sure you use a very large oven-proof frypan or a oven-proof pot to make this in, as it is placed in the oven to finish baking.
Provided by Kittencalrecipezazz
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Grease a "huge" oven proof fry pan with a fitted lid, or use a large oven proof pot skillet.
- In the frypan, heat oil on medium-high heat.
- Add in the sausages, and saute for 5 minutes, or until browned.
- Transfer to a bowl.
- Pour some of the fat from the skillet if desired, and discard the rest.
- Set oven to 350 degrees.
- To the same skillet/frypan, saute the onions and garlic for about 5 minutes until soft.
- Add in the red bell pepper, mushrooms and zucchini; saute, stirring occasionally (about 5-6 minutes).
- Stir in the uncooked rice; toss to coat.
- Add in the chicken stock; bring to a boil, and stir in the grated Parmesan cheese, basil, pepper and browned sausage; mix well with a spoon.
- Bake in the same fypan for 25 minutes, or until rice is done to desired texture.
- Delicious!
Nutrition Facts : Calories 820.4, Fat 43.6, SaturatedFat 14.5, Cholesterol 75.7, Sodium 2584.7, Carbohydrate 66.8, Fiber 4.3, Sugar 6.7, Protein 38.4
BAKED RICE WITH SAUSAGE, PEPPERS AND MUSHROOMS
Steps:
- 1. Heat the oil in a heavy 12 inch skillet over moderately high heat. 2. Add the sausage, and saute for 5 minutes or until browned. 3. Transfer with a slotted spoon to a bowl. 4. Pour off all but 1 tablespoon of the fat from the skillet and discard. 5. Preheat the oven to 350. 6. Add the onion to the skillet and saute stirring for 5 minutes. 7. Add the red pepper, mushrooms and zucchini and saute, stirring occasionally, 5 minutes longer. 8. Stir in the rice tossing to coat. 9. Add the stock, bring to a boil and stir in the Parmesan cheese, basil, pepper and sausage. 10. Transfer the mixture to a lightly oiled, 2 quart casserole. AT this point the casserole can be coled to room temperature and stored in the refrigerator tightly covered for up to 24 hours. 11. Bake covered for 25 minutes. 12. Uncover and bake 10 minutes longer or until almost all the liquid has been absorbed and the rice is tender and the top is slightly crusty. Recipe by: Readers Digest Cook Now, Serve Later, 1989 Posted to MC-Recipe Digest V1 #1024 by njwwb on Jan 20, 1998
Nutrition Facts : Calories 3961 calories, Fat 34.7506866203704 g, Carbohydrate 802.281903009259 g, Cholesterol 66.59 mg, Fiber 29.1084092650237 g, Protein 82.6488630092592 g, SaturatedFat 11.3603556018519 g, ServingSize 1 1 Serving (1363g), Sodium 1377.11534722222 mg, Sugar 773.173493744236 g, TransFat 2.29394380555556 g
MUSHROOM OVEN RICE
When I was growing up, my dad, brother and I couldn't wait to get to the table when Mom was serving this delicious rice dish. With lots of fresh mushrooms and celery stirred in, it tastes so good you're sure to want seconds! -Cindy Kufeldt, Orlando, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 196 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
ONE-POT SAUSAGE & MUSHROOM WILD RICE
We've dressed up this one-pot wild rice dish with rich sausage, fragrant herbs, and earthy mushrooms. During the holidays, it can be a decadent alternative to traditional stuffing, but it's also a comforting and elegant dish for any time of the year.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring frequently, until cooked through. Drain, and set aside.
- Clean out Dutch oven; melt 2 tablespoons of the butter over medium heat. Add onions and thyme; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add remaining 2 tablespoons butter, and stir to melt; stir in mushrooms and celery. Increase heat to medium-high; cook 4 to 5 minutes, stirring occasionally, until mushrooms release juices and then brown.
- Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.
Nutrition Facts : Calories 470, Carbohydrate 27 g, Cholesterol 85 mg, Fat 3, Fiber 3 g, Protein 18 g, SaturatedFat 13 g, ServingSize About 1 Cup, Sodium 850 mg, Sugar 4 g, TransFat 1/2 g
HEARTY SAUSAGE AND RICE SKILLET
At the end of the day, who wants a stack of dishes to wash? That's why we love this entree: It cooks in one skillet and everyone cleans their plates! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook sausage in a Dutch oven over medium heat until no longer pink; drain. Remove and keep warm. Saute the mushrooms, pepper and onion in oil in the same pan until tender., Return sausage to pan. Stir in the tomatoes, spinach, water, tomato sauce and seasonings., Bring to a boil; cook for 2 minutes. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Fluff with a fork.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 1007mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 5g fiber), Protein 16g protein.
SKILLET SAUSAGE WITH MUSHROOMS AND RICE, SO SIMPLE
This is a real family pleaser around here. The guys really dig in and it's so easy to make I smile too.
Provided by Annacia
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice open and remove the casings from sausage.
- Spray a large nonstick saucepan with nonstick spray, heat over medium-high heat.
- Add the sausage, mushrooms, and onion, breaking up the sausage with a fork.
- Cook until sausage is browned and the mushrooms and onion are tender, about 8 minutes.
- Add the rice and broth, stirring well, bring to a boil.
- Cover, reduce the heat, and simmer until broth has evaporated and rice is tender (about 20 minutes).
- Stir in Parmesan cheese and pepper.
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- Melt 1/2 tablespoon butter in a large skillet over medium high heat. Add the bell pepper and the mushrooms and saute for 2-3 minutes, until tender. Sprinkle with a small pinch of salt and then remove the vegetables to a small bowl and set aside.
- Add the remaining butter to the hot skillet and allow it to melt over medium heat. Add the rice and stir to coat. Let the rice cook, stirring frequently for about 2 minutes. Add the onions and garlic and saute for 2 more minutes, until the rice is lightly brown and the skillet is fragrant.
- Add the chicken broth and bring to a boil. Reduce the heat to low and cover with a lid, making sure it continues to simmer. Simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Taste and adjust the salt if needed. Remove from the heat, stir in the cooked vegetables and then fluff with a fork before serving. Enjoy!
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