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