Baked Rice With Sausage Peppers And Mushrooms Recipes

BAKED RICE WITH SAUSAGE PEPPERS AND MUSHROOMS

Steps:

• Heat the oil in a heavy 12 inch skillet over moderately high heat. Add the sausage, and saute for 5 minutes or until browned. Transfer with a slotted spoon to a bowl. Pour off all but 1 tablespoon of the fat from the skillet and discard. Preheat the oven to 350 degrees F. Add the onion to the skillet and saute stirring for 5 minutes. Add the red pepper, mushrooms and zucchini and saute, stirring occasionally, 5 minutes longer. Stir in the rice tossing to coat. Add the stock, bring to a boil and stir in the Parmesan cheese, basil, pepper and sausage. Transfer the mixture to a lightly oiled, 2 quart casserole. At this point the casserole can be cooled to room temperature and stored in the refrigerator, tightly covered, for up to 24 hours. Bake covered for 25 minutes. 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.

ONE-POT SAUSAGE & MUSHROOM WILD RICE

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.

SAUSAGE AND RICE STUFFED PEPPERS

Steps:

• Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
• Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
• Spoon rice mixture into peppers.
• Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

BAKED PARMESAN RICE WITH SAUSAGE, PEPPERS AND MUSHROOMS

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!

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

SAUSAGE AND RICE CASSEROLE

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
• With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
• Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.

BAKED RICE WITH SAUSAGE

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.

SKILLET SAUSAGE, PEPPERS, AND MUSHROOMS

Steps:

• Brown sausage in a 10-inch cast-iron skillet; add wine.
• Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sausage is done.
• Uncover, bring to a boil, and reduce wine by two-thirds. Remove sausage, reserving drippings in skillet; keep sausage warm.
• Add onion, garlic, bell pepper, and mushrooms to skillet; saute until tender. Return sausage to skillet; add tomato sauce. Simmer 8 minutes or to desired consistency.

BAKED RICE WITH SAUSAGE

Steps:

• In a skillet, cook the sausage, celery, onion and green pepper over medium heat and drain.
• In a saucepan, bring water to a boil and add dry soup mix.
• Reduce heat and simmer, uncovered, for 5 minutes or until the noodles are tender.
• Stir in canned soup, rice and sausage mixture and mix well.
• Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
• Cover and bake at 350° for 40 minutes.
• Toss bread crumbs and butter and sprinkle over rice mixture.
• Bake, uncovered, for 10-15 minutes or until rice is tender.
• Let stand for 10 minutes before serving.