Bratwurst And Rice Recipes

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DIRTY RICE WITH SMOKED SAUSAGE



Dirty Rice with Smoked Sausage image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups long grain white rice
5 cups chicken stock, divided
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
1/4 teaspoon cayenne
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

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.

BROCCOLI, RICE AND SAUSAGE DINNER



Broccoli, Rice and Sausage Dinner image

The first recipe my kids requested when they left home was broccoli with sausage and rice. If fresh zucchini or summer squash is available, add it to the mix. -JoAnn Parmentier, Branch, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon canola oil
1 package (13 ounces) smoked turkey sausage, sliced
4 cups small fresh broccoli florets
2 cups water
1 can (14-1/2 ounces) diced tomatoes, drained
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
2 cups uncooked instant brown rice
1/2 cup shredded sharp cheddar cheese
Optional toppings: Reduced-fat sour cream and Louisiana-style hot sauce

Steps:

  • In a large skillet, heat oil over medium-high heat. Add sausage; cook and stir until browned, 2-3 minutes. Stir in broccoli; cook and stir 2 minutes longer., Add water, tomatoes and seasonings; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir rice mixture and sprinkle with cheese. Let stand, covered, until liquid is almost absorbed and cheese is melted, about 5 minutes. If desired, serve with sour cream and hot sauce.

Nutrition Facts : Calories 276 calories, Fat 10g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 853mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

KIELBASA SAUSAGE AND RICE



Kielbasa Sausage and Rice image

Enjoy this hearty kielbasa sausage, rice and vegetable skillet recipe made using Progresso® chicken broth - perfect for a 30-minute Creole-style dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 medium onion, chopped (3/4 cup)
1 clove garlic, finely chopped
1/2 cup chopped green bell pepper
1/2 lb fully cooked kielbasa sausage, cut lengthwise into fourths, sliced
3 large tomatoes, chopped (2 1/2 cups)
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/2 teaspoon Cajun seasoning
1 1/2 cups uncooked instant rice
Red pepper sauce, if desired

Steps:

  • Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, garlic and bell pepper to skillet. Cover; cook 3 to 5 minutes, stirring once, until vegetables are crisp-tender.
  • Stir in kielbasa, tomatoes, broth, salt and Cajun seasoning. Heat to boiling; stir in rice. Heat to boiling; reduce heat to low. Cook 8 to 10 minutes or until rice is tender. Fluff with fork before serving. Serve with pepper sauce.

Nutrition Facts : Calories 390, Carbohydrate 47 g, Cholesterol 35 mg, Fat 1, Fiber 3 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 7 g, TransFat 0 g

BRATWURST AND RICE



Bratwurst and Rice image

Make and share this Bratwurst and Rice recipe from Food.com.

Provided by Pierre Dance

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 bratwursts
3 tablespoons olive oil
1 medium onion, chopped
3 cups brown ale
1 tablespoon colman dry mustard
1 cup basmati rice, uncooked

Steps:

  • Bring a cup of water to a boil in a skillet that has a lid.
  • Add the Brats.
  • Don't pierce their skins.
  • Simmer'til the water evaporates.
  • Cut into 3/4 inch pieces.
  • Heat olive oil in pan. Add Brats. When Brats are almost browned, add onions. Cook till they're translucent.
  • Mix Ale and Mustard, add to skillet.
  • Stir in Rice.
  • Bring to a simmer.
  • Cover, simmer 20 minutes.
  • DON'T CHEAT! NO PEEKING!
  • KEEP THE LID ON THE SKILLET, LET THE RICE COOK!
  • Remove from heat, let rest 15 minutes.
  • Fluff with a fork.
  • Serve with a Baguette and a pint or two of ale.

BRATWURST RICE BAKE



Bratwurst Rice Bake image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
8 ounces fully cooked beer bratwurst, cut into 2-inch chunks
1 8-ounce package sliced cremini mushrooms
2 stalks celery, cut into 1-inch pieces
1 carrot, cut into 1-inch pieces
1 bunch scallions, thinly sliced (white and green parts separated)
1 bunch scallions, thinly sliced (white and green parts separated)
2 teaspoons chopped fresh thyme
1 1/2 cups long-grain white rice
2 1/2 cups low-sodium chicken broth
1/4 cup half-and-half
Kosher salt
1 cup grated Swiss cheese (about 4 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the bratwurst, mushrooms, celery, carrot, scallion whites and thyme. Cook, stirring occasionally, until the mushrooms soften, about 4 minutes.
  • Add the rice and cook, stirring to coat, 1 minute. Add the chicken broth, half-and-half and 1 teaspoon salt. Bring to a simmer, then cover the skillet and transfer to the oven. Bake until the rice is tender, about 18 minutes.
  • Switch the oven to broil. Uncover the rice and sprinkle with the cheese. Broil until the cheese is browned and bubbling, about 2 minutes. Top with the scallion greens. Photograph by Antonis Achilleos

SAUSAGE OVER RICE



Sausage Over Rice image

Come in from the cold and warm up with this satisfying,no-fuss dish. Sarah Lee Greenberg of Cooperstown, Pennsylvania writes, "I remember my mother fixing this dish when I was a little girl, and now I cook it for my husband."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 3 servings.

Number Of Ingredients 14

1/2 pound bulk pork sausage
1/3 cup chopped onion
1/3 cup chopped green pepper
1 celery rib, sliced
1 garlic clove, minced
1 can (8 ounces) tomato sauce
3/4 cup canned kidney beans, rinsed and drained
1/2 cup water
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 cups hot cooked rice

Steps:

  • In a large skillet, cook the sausage, onion, green pepper, celery and garlic over medium heat until sausage is no longer pink; drain. , Add the tomato sauce, beans, water, garlic powder, chili powder, Worcestershire sauce, pepper and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Serve with rice.

Nutrition Facts : Calories 410 calories, Fat 14g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 957mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.

BROWN AND WILD RICE WITH SAUSAGE AND FENNEL



Brown and Wild Rice with Sausage and Fennel image

Categories     Pork     Rice     Side     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 2 Main-course or 6 side-dish servings

Number Of Ingredients 11

2 cups water
1/2 cup wild rice
8 ounces sweet Italian sausage, casings removed
3 tablespoons olive oil
1 12-ounce fennel bulb, trimmed, diced
1 large red bell pepper, diced
1/4 teaspoon chopped fennel seeds
2 large leeks (white and pale green parts only), chopped
3 large garlic cloves, minced
1 1/3 cups long-grain brown rice
2 14 1/2-ounce cans low-salt chicken broth

Steps:

  • Simmer water and wild rice in small saucepan 20 minutes. Drain.
  • Heat heavy large saucepan over medium-high heat. Fry sausage until cooked through, breaking up sausage with fork, about 4 minutes. Using slotted spoon, transfer sausage to large bowl.
  • Add 2 tablespoons oil to same saucepan. Mix in fennel, bell pepper and fennel seeds and sauté until tender, about 10 minutes. Add to sausage. Heat remaining 1 tablespoon oil in same saucepan. Add leeks and garlic and sauté until tender and golden, about 8 minutes. Add brown rice and stir 1 minute. Mix in broth and wild rice. Season with pepper. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. Add hot rice to sausage mixture and toss well. (Can be prepared 1 day ahead. Cover and chill.) Serve hot.

EASY SAUSAGE AND RICE



Easy Sausage and Rice image

My mom has been making this as long as I can remember. She found the original recipe on a box of rice in the 80's. She always served it as an entree but I make it as a side dish because it's not enough for my meat and potatoes man. You can spice it up by using hot sausage. Try it, you will not be disappointed.

Provided by Lisa Lou Who

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb breakfast sausage, I like Jimmy Dean
1/3 cup green pepper, chopped
1/3 cup onion, chopped
1/4 cup celery, chopped
3 cups water
1 1/2 cups long grain rice
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Brown sausage, green pepper, onion and celery. Drain well.
  • Add water, rice, salt and pepper and bring to a boil.
  • Reduce heat, cover and simmer 15-20 minutes until rice is tender.
  • Remove from heat and allow to rest 10 minutes.
  • Enjoy.

Nutrition Facts : Calories 647.6, Fat 32.7, SaturatedFat 10.5, Cholesterol 95.3, Sodium 1444.5, Carbohydrate 57.8, Fiber 1.5, Sugar 1.1, Protein 27.3

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