SMOKED SAUSAGE WITH RICE PILAF
Make and share this Smoked Sausage With Rice Pilaf recipe from Food.com.
Provided by jahester72
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- prepare rice according to pkg directions.
- in a skillet, saute' sausage, mushrooms, green pepper, onion, garlic, and pepper flakes in oil until tender.
- combine prepared rice with sausage and serve.
Nutrition Facts : Calories 238.9, Fat 21.4, SaturatedFat 6.6, Cholesterol 41.3, Sodium 561.4, Carbohydrate 2.5, Fiber 0.6, Sugar 1.8, Protein 8.8
SAUSAGE RICE PILAF
In Goshen, Indiana, Deborah Downing serves this nicely seasoned rice casserole with a fresh green salad and some crusty bread or rolls. "It's one of our favorite sausage recipes. My family likes freshly grated Parmesan cheese on their helpings. More Sausage Dinner Recipes »
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, brown sausage; drain. Add onion and mushrooms; saute until onion is tender. Add rice, consomme, water and oregano; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55-60 minutes or until rice is tender, stirring once. Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 377 calories, Fat 15g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 873mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
DIRTY RICE WITH SMOKED SAUSAGE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
- Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.
CLAMS WITH SAUSAGE AND PEPPERS OVER RICE PILAF
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom.
- For the rice pilaf: Melt the butter and olive oil in a large ovenproof pot or Dutch oven. Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes. Add the rice, stirring to coat, and toast, about 2 minutes. Add the bay leaf and chicken stock. Bring to a gentle boil then season with salt and cover the pot. Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes.
- Meanwhile, prepare the foil packets for the clams with sausage and peppers: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the garlic, peppers and onions evenly between the packets. Top each with the clams and sausage. Bring up all 4 sides of the foil, but don't seal. Divide the stock, wine and butter between each packet. Season with salt and pepper. Tightly seal the foil.
- Remove the rice from the grill, remove the lid and fluff with a fork. Place a kitchen towel over the pot and place the lid of the pot back over the kitchen towel. Let sit for 10 minutes without opening. This will help absorb the moisture in the pot so the rice is fluffy and not mushy.
- Remove the ring from the grill if it has one so the coals are exposed and place the packets directly onto the coals. Steam until the clams open and everything is heated through, 7 to 8 minutes.
- When ready to serve, transfer the rice pilaf to a serving plate. Carefully open the foil packets and pour everything over the rice pilaf, making sure to get all the juices from the packets. Sprinkle with cilantro leaves, drizzle with some olive oil and serve!
- (Alternatively, you can cook the rice pilaf in a 350 degrees F oven for 18 minutes and bake the clams with sausage and peppers foil packets in a 375 degrees F oven for 8 to 10 minutes.)
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