Sausage Lentil And Rice Bake Recipes

ITALIAN SAUSAGE WITH LENTILS & RICE

Steps:

• In a 4-5 quart pan that has a tight fitting lid, over medium, heat 2 tablespoons of the olive oil and once hot, add the onions and cook for three minutes.
• Add the garlic, water, broth, bay leaves, salt, pepper and Italian sausage links and bring to a boil.
• Cover and lower to a slow simmer and cook ten minutes.
• Remove sausages with tongs and drain on paper towels.
• Add the lentils to the pot, again cover and get to a low simmer and cook 30 minutes covered.
• While lentils are cooking, in a large saute pan, add the last tablespoon of oil and over medium heat, brown the sausages for about ten minutes, turning to brown all sides. Remove to a plate and set aside.
• Keep the heat on medium and add the wet Tuscan kale leaves and saute a few minutes until wilted, scraping up any brown bits from the pan bottom. Set this aside for now.
• After the lentils have been simmering for 30 minutes, add the dry rice and wilted kale, bring back up to a simmer (make sure there is about two cups of liquid left in pan, if not add a little more water or broth), cover and lower to lowest heat with pan half off burner. Set timer for 15 minutes.
• After 15 minutes, remove lid, find and discard the bay leaves, and stir in the canned tomatoes with juice.
• Press the cooked whole sausage links into the mixture to reheat, cover and let sit five minutes then serve on a platter with a little additional olive oil drizzled over the top of the platter or serving.

RICE AND LENTIL CASSEROLE

Steps:

• In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

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.

SAUSAGE & LENTIL ONE-POT

Steps:

• Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
• Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

HAWAIIAN SAUSAGE AND RICE BAKE

Steps:

• Heat oven to 375°F. In small saucepan, bring water and butter to a boil.
• In ungreased 2 1/2-quart casserole, combine all ingredients including contents of seasoning packet and boiling water; mix well. Cover.
• Bake at 375°F. for 40 to 45 minutes or until rice is tender. Let stand 10 minutes before serving.

RICE SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350°. Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain. , In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7-in. baking dishes., Cover and bake 40-45 minutes or until vegetables are tender. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.,

WHITE BEAN-SAUSAGE SOUP

Steps:

• Cook sausage, onion and garlic in a large saucepan 5 to 10 minutes or until the sausage is browned and the onion is tender. Drain off fat. Stir in beans, tomatoes, broth, the water, Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
• Stir in kale (or spinach). Simmer, uncovered, 1 to 3 minutes more or until the kale is tender (or the spinach is wilted).

SAUSAGE WITH RICE AND LENTILS

Steps:

• In a medium stock pot, make the rice to package directions. Set aside.
• Boil lentils in another saucepan with 4 inches salted water and a bay leaf for 25-30 4. minutes, or until lentils are tender but still firm and not mushy. Drain and reserve half the cooking liquid.
• In a deep skillet, heat oil on medium heat, and saute the cumin seeds, onions, garlic, ginger, bell peppers and carrots for 5-7 minutes, stirring often. Now add red chili flakes and salt to taste. Saute for 5 more minutes and then add sliced sausage.
• After 4-5 minutes, or when sausage is slightly browned at the edges, add drained lentils to skillet. Stir. Add 1/4 cup of the lentil cooking liquid.
• Swirl in 1 tablespoon of tomato paste and add another 1/4 cup of lentil cooking liquid if needed. Stir to dissolve the paste well.
• Let the mixture simmer 5 more minutes and then turn off heat. Add juice of 1 lime and chopped fresh cilantro. Serve over plain rice.

LENTILS & SAUSAGE CASSEROLE

Steps:

• Rinse lentils in water and drain well; pick out and discard any foreign material. Add to 4-quart casserole or Dutch oven. Add the boiling water, salt, and garlic. Cover and place in a 350° F oven to begin baking.
• Meanwhile, remove casings from sausage and cut into 1-inch chunks. Cook sausage in a wide frying pan over medium heat until well browned. Using a slotted spoon, remove sausage and stir into lentils. Discard all but 2 tablespoons of the drippings; add onion to drippings and cook, stirring, until soft. Stir onion and carrots into lentils.
• Cover and bake for 45 minutes. Stir tomato sauce and vinegar into lentils and bake, uncovered, for 20 more minutes.
• Garnish with parsley.

SAUSAGE & LENTIL TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Quarter the onions, leaving the root intact so they don't fall apart during cooking. Heat a griddle pan to high. Griddle the onions to char them, then remove and set aside. Repeat with the sausages - you don't need to cook them through at this point, just brown them.
• Tip the lentils into a roasting tin and add any juices from the griddle pan, the vinegar and some seasoning, then toss together. Arrange the onion wedges and sausages on top. Brush the sausages and onions with the maple syrup, and season the onions. Cook for 20 mins, then serve.