BROWN AND WILD RICE WITH SAUSAGE AND FENNEL
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
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.
BROWN AND WILD RICE WITH SAUSAGE AND FENNEL
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 saute until tender, about 10 minutes. Add to sausage. Heat remaining 1 tablespoon oil in same saucepan. Add leeks and garlic and saute 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. 2 Main-course or 6 side-dish servings. Bon Appetit March 1992
Nutrition Facts : Calories 2390 calories, Fat 91.13410869784 g, Carbohydrate 318.4509832012 g, Cholesterol 172.365100448 mg, Fiber 17.5601997777939 g, Protein 73.043304334 g, SaturatedFat 28.88057282696 g, ServingSize 1 1 Serving (893g), Sodium 1695.417010888 mg, Sugar 300.890783423406 g, TransFat 4.92340172311999 g
COUNTRY WILD RICE WITH SAUSAGE
Steps:
- Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
- Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
- When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.
ITALIAN CHICKEN SAUSAGE & BROWN AND WILD RICE
Grab your biggest skillet-you're about to fill it with all sorts of savory goodies. Such as? Try Italian chicken sausage, peppers, wild rice and Parmesan!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat dressing in large deep skillet on medium heat. Add sausage; cook 5 min., stirring frequently.
- Add peppers and tomatoes; stir. Simmer on low heat 6 to 8 min. or until sausage is done and peppers are tender, stirring occasionally.
- Stir in rice; cook 2 min. or until heated through, stirring frequently. Sprinkle with cheese.
Nutrition Facts : Calories 290, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
WILD AND BROWN RICE
A perfect side dish for game birds. May be prepared ahead of time and microwaved just prior to serving.
Provided by munchmn
Categories Main Dish Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
- In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
- Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 30.1 g, Cholesterol 2.3 mg, Fat 0.9 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 549.7 mg, Sugar 2.3 g
WILD RICE, SAUSAGE AND FENNEL STUFFING
Categories Rice Side Sauté Thanksgiving Stuffing/Dressing Sausage Fennel Bon Appétit
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- Combine broth, rice, 1 cup water and fennel seeds in heavy large saucepan over medium-high heat. Bring to boil. Reduce heat to medium, cover and simmer until rice is tender, stirring occasionally, about 55 minutes. Drain.
- Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to paper towels and drain. Add chopped fennel bulbs and onions to drippings in skillet. Sauté over medium-high heat until vegetables are golden, about 10 minutes. Add rice and sausage to skillet. Sauté until heated through, about 3 minutes. Stir in walnuts, if desired. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. If serving as side dish, rewarm covered in 350°F. oven for 20 minutes.) Transfer to bowl and serve. If using as stuffing, cool completely and fill bird.
SAUSAGE AND WILD RICE
Since it has just four convenient ingredients, I can put this savory dish on the table for my hungry family in no time at all.-Gaye Whittington, Leesville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, prepare rice according to package directions. Add beans, corn and sausage. Cover and simmer for 10 minutes or until heated through.
Nutrition Facts : Calories 468 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 1861mg sodium, Carbohydrate 62g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.
SAUSAGE-BROWN RICE CASSEROLE
We love the unique taste of the brown rice mixed with the pork sausage. Serve with crusty French bread and a green vegetable.
Provided by Claudia Dawn
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook& stir sausage in Dutch oven until brown; drain.
- Stir in rice, milk, celery, green pepper, onion, soup and mushrooms.
- Pour into ungreased 2 quart casserole and sprinkle with cheese.
- Cook uncovered in 350°F oven until center is bubbly, about 45 minutes.
Nutrition Facts : Calories 383.2, Fat 26.4, SaturatedFat 8.9, Cholesterol 48.1, Sodium 1038.6, Carbohydrate 22.9, Fiber 1.5, Sugar 1.2, Protein 13.1
SAUSAGE AND WILD RICE CASSEROLE
You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.-Elsie Pritschau, Ravenna, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.
Nutrition Facts : Calories 252 calories, Fat 15g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 890mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
WILD RICE AND SAUSAGE CASSEROLE
This recipe is bi-cultural if you will - pork sausage from the South and wild rice from Minnesota, and I have to hand it to those folks from Minnesota on this one. We don't grow wild rice down here, but it is delicious, so I order my wild rice from a reservation store at Leech Lake, Minnesota operated by the Band of Ojibwe. Of course, I will point out that Leech Lake is very near the headwaters of the Mississippi River. Try this recipe - it is simple and delicious.
Provided by The Fat Man
Categories Pork
Time 1h30m
Yield 1 Casserole, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Wash wild rice several times under cold water until water runs clear. Set aside.
- Melt butter in skillet and then fry sausage over medium high heat, breaking up into as small pieces as possible. Do not overcook--cook just until all pink is gone. Remove sausage from skillet and set aside.
- In same skillet saute onion, celery, carrot and bell pepper over medium high heat until just beginning to brown lightly. Toss frequently.
- Add wild rice to skillet and continue to saute a while longer, tossing frequently to coat wild rice with oil but do not let it burn.
- Add salt and black pepper to taste.
- Add Cream of Celery soup to skillet and mix quickly, then add 2 soup cans of water and stir until well mixed.
- When well mixed, add reserved sausage meat and mix thoroughly. Bring to a boil, immediately remove from stove and pour into a buttered casserole (at least 2 qts.) and cover with foil.
- Place in oven and bake. After 30 minutes check and add a small amount of additional water if necessary, and stir well.
- Cook until most liquid is absorbed, but not until casserole is dry, about an hour.
Nutrition Facts : Calories 622.5, Fat 39.8, SaturatedFat 14.6, Cholesterol 105.4, Sodium 1950.4, Carbohydrate 42.1, Fiber 4.5, Sugar 5.2, Protein 24.9
BROWN RICE WITH FENNEL AND ASPARAGUS
Provided by Florence Fabricant
Categories easy, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy two- to three-quart saucepan. Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent. Stir in rice and cook, stirring, another two to three minutes.
- Add the stock or water, bring to a boil and cook uncovered for three minutes. Lower the heat, season the stock to taste with salt and pepper. Simmer covered about 40 minutes, until the liquid is absorbed.
- Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving. Serve with a dusting of Parmesan cheese on top.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 392 milligrams, Sugar 3 grams
WILD RICE WITH SAUSAGE
Provided by Marian Burros
Categories casseroles, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pour boiling water over rice and let stand 10 minutes; drain.
- Cook sausage until most of the fat has been rendered; drain fat. Add sausage to rice and place in 9 by 13 inch baking dish or similar shallow casserole.
- Place squash quarters on top of sausage and rice; cover tightly and bake at 350 degrees for 1 1/2 to 1 3/4 hours. Just before serving, fill squash quarters with cooked Brussels sprouts.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 777 milligrams, Sugar 2 grams, TransFat 0 grams
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