RICE AND ITALIAN SAUSAGE RECIPE RECIPES

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ONE-POT SAUSAGE & MUSHROOM WILD RICE RECIPE - BETTYCROCK…



One-Pot Sausage & Mushroom Wild Rice Recipe - BettyCrock… image

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

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
1 lb bulk sausage
4 tablespoons butter
1 cup sliced onions
1 tablespoon chopped fresh thyme leaves
8 oz sliced fresh white mushrooms
1/2 cup thinly sliced celery
3/4 cup dry white wine
2 cups Progresso™ chicken broth (from 32-oz carton)
1/4 cup heavy whipping cream
1 cup uncooked wild rice
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup chopped walnuts, toasted, if desired

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 , CarbohydrateContent 27 g, CholesterolContent 85 mg, FatContent 3 , FiberContent 3 g, ProteinContent 18 g, SaturatedFatContent 13 g, ServingSize About 1 Cup, SodiumContent 850 mg, SugarContent 4 g, TransFatContent 1/2 g

SPICY SAUSAGE RICE RECIPE - GORDON RAMSAY | A GLUG OF OIL



Spicy Sausage Rice Recipe - Gordon Ramsay | A Glug of Oil image

I used the 'La Chinata' brand of Sweet Smoked Paprika; it's really worth getting a tin if you can. Available in Sainsbury's or Waitrose here in the UK or over at Amazon.

Provided by Jan Bennett

Total Time 37 minutes

Prep Time 5 minutes

Cook Time 32 minutes

Number Of Ingredients 12

1 tbsp olive oil, for frying
1 red onion, sliced
1 red pepper, deseeded and chopped (but not too small)
2 garlic cloves, very finely sliced
5 spiced sausages, e.g. Italian chilli
1 heaped teaspoon smoked paprika (Gordon uses La Chinata brand)
200g long-grain rice (1 cup)
½ glass dry white wine
500ml (2 cups) chicken stock - I used a Knorr stockpot
4 spring onions, trimmed and sliced
2 tomatoes, roughly chopped
small bunch of flat-leaf parsley, roughly chopped

Steps:

  • Add just 1 tbsp of Olive oil to a heavy-based casserole dish and fry the onion for 5 minutes until soft but not coloured.
  • Add the pepper and garlic and cook for 2 minutes while moving it about so the garlic doesn't burn.
  • Slit the sausage skins and crumble the sausage meat so it looks like small meatballs.
  • Turn the heat to high (otherwise, the sausage will steam rather than brown). Cook while moving it about a bit in the pan for about 4–5 minutes until coloured.
  • Add the smoked paprika and mix and season to taste.
  • Add the rice and stir well to mix thoroughly and absorb the flavour.
  • Now deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom.
  • Add the stock and bring to the boil and then turn to simmer.
  • Cook gently for 15–20 minutes until the rice is tender and the liquid almost entirely absorbed.
  • Keep an eye on it and stir from time to time.
  • Remove from the heat, gently fold in the spring onions, tomato and parsley and serve.

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