Italian Chicken Sausage Brown And Wild Rice Food

COUNTRY WILD RICE WITH SAUSAGE

Steps:

• Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
• Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
• When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.

SAUSAGE WILD RICE SOUP

Steps:

• In a large saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat; cover and simmer for 55-60 minutes or until tender., Meanwhile, in a stockpot, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the same pan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato paste, basil, oregano and remaining water. Return sausage to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the spinach, salt, pepper and wild rice; heat through.

ITALIAN CHICKEN SAUSAGE & BROWN AND WILD RICE

Steps:

• Heat dressing in large deep skillet on medium heat. Add sausage; cook 5 min., stirring frequently.
• Add peppers and tomatoes; stir. Simmer on low heat 6 to 8 min. or until sausage is done and peppers are tender, stirring occasionally.
• Stir in rice; cook 2 min. or until heated through, stirring frequently. Sprinkle with cheese.

SWEET ITALIAN CHICKEN SAUSAGE PATTIES

Steps:

• Mix chicken with garlic, parsley, cheese, fennel seeds, pepper, and salt. Form 6 large, thin patties, 4 to 5 inches, or 12 small patties, 2 to 3 inches. Preheat a large, nonstick skillet and fry sausage in extra-virgin olive oil, 3 or 4 minutes on each side over medium to medium- high heat.

SAUSAGE AND WILD RICE CASSEROLE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.

CHICKEN WITH HOT ITALIAN SAUSAGE AND RICE

Steps:

• In a small bowl, stir broth with saffron, salt and chili flakes. Set aside to allow flavors to blend. Cut chicken into bite-size pieces, and slice sausages into 1/2-inch rounds. Remove peas from freezer and set on counter.
• In a pressure cooker,over medium-high heat, add chicken, sausages, garlic and onion. Cook, stirring constantly, until chicken is no longer pink from 3-5 minutes. Add peppers and tomatoes. Cook stirring often, until peppers start to soften and tomatoes start to break down, about 3 mintes. Add uncooked rice, then pour broth mixture over top.
• Lock lid of pressure cooker in place. Following directions for your cooker, bring up to full pressure over high heat. Once it as reached maximum pressure, reduce heat to medium-low to maintain even pressure and cook for 10 minutes. Remove from heat and allow pressure to drop naturally for 5 minutes. Remove lid and stir in peas and sprinkle with parsley, if using. Heat from sauce will cook peas. Serve with thick slices of crusty bread.
• NO PRESSURE COOKER? Follow recipe but use a large wide bottom saucepan. Once you have added uncooked rice and poured broth mixture over top, stir to combine. Increase heat to high and bring to a boil. Then reduce heat to medum-low. Cover and cook for about 20 minutes, stirring occasionally, until most of the liquid is absorbed.
• Remove pan from heat. Stir in peas and sprinkle with chopped parsley.

CHICKEN, SAUSAGE AND WILD RICE CASSEROLE

Steps:

• Cook rice as directed using chicken stock as water.
• Pull chicken from the bone and chop.
• Fry sausage and drain. (I rinse with hot water to reduce fat.)
• Saute onions.
• Add soup to onion and sausage and pour into casserole.
• Top with chopped chicken, then rice.
• Sprinkle with bread crumbs.
• Cook covered with foil. B.
• ake at 350* for 30 minutes.

ITALIAN CHICKEN SAUSAGE AND PEPPERS

Steps:

• Arrange 2 racks in middle and upper thirds of oven and preheat to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
• Toss bell peppers, onion, and tomatoes together in a large bowl with 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Transfer to one of the prepared pans.
• Roast in the preheated oven for 30 minutes.
• Meanwhile, drizzle bread slices with remaining olive oil and sprinkle with remaining salt and black pepper. Arrange on the other prepared pan.
• Remove the vegetables from the oven; push to one side of the pan. Add sausage to the exposed portion of the pan.
• Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes more, adding the pan with bread in the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread.