Sausagevegetablepilaf Recipes

SAUSAGE RICE PILAF

Steps:

• In a large skillet over medium heat, brown sausage; drain. Add onion and mushrooms; saute until onion is tender. Add rice, consomme, water and oregano; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55-60 minutes or until rice is tender, stirring once. Sprinkle with Parmesan cheese if desired.

SAUSAGE VEGETABLE PILAF

Steps:

• Soak dried mushrooms in warm water is small bowl until softened about 15 minutes Prepare pilaf mix according to package directions.
• Heat 1 tbsp oil in large nonstick skillet.
• Add sausages; sauté 8-10 minutes or until browned.
• Remove to paper towel to drain.
• In same skillet, heat remaining oil.
• Add onion, rosemary and salt; sauté for 6 minutes until softened.
• Add garlic and sauté for 2 minutes.
• Drain dried mushrooms through fine mesh sieve lined with paper towel and reserve liquid.
• Rinse mushrooms and chop.
• Add dried and button mushrooms and carrots to skillet, sauté for 4 minutes until mushrooms are softened.
• Return sausage to skillet.
• Add reserved mushroom liquid.
• Bring to boil, cook about 5 minutes or until most of liquid is evaporated.
• Add cooked pilaf to skillet with parsley and pepper.
• Toss until well combined and heated through.

SAUSAGE PILAF

Steps:

• In a skillet, cook sausage, celery, onion and green pepper until sausage is no longer pink and vegetables are tender; drain. stir in soup, milk, pimientos, rice, poultry seasoning and salt. , Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes, stirring occasionally. , Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, 20 minutes more.

SAUSAGE AND RICE PILAF

Steps:

• Cook rice separately.
• Cook sausage over low heat in a large skillet; Drain.
• To the same skillet, add onions, green bell peppers, and celery.
• Cook for 5 minutes.
• Stir in soup and cooked rice.
• Pour into a greased casserole dish.
• Cover and bake at 250°F for about 30 minutes or until heated through.

SHEET PAN DINNER WITH SAUSAGE AND VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil for easier cleanup and spray with cooking spray.
• Combine 2 tablespoons olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add potatoes and toss to coat. Place potatoes skin side-down on the baking sheet in a single layer.
• Roast in the preheated oven until tender when pierced with a fork, 23 to 25 minutes. Remove from oven; stir.
• Mix remaining olive oil, salt, pepper, onion flakes, paprika, parsley, and oregano in the same bowl. Add sausage, green beans, bell pepper, and onion; mix until well combined. Add to the baking sheet; spread in a flat layer.
• Roast until vegetables are tender and potatoes and sausage pieces are browned, tossing halfway through the roasting process, 20 to 25 minutes. Serve immediately.

SHEET PAN DINNER WITH SAUSAGE AND ROASTED VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine cauliflower, broccoli, potatoes, bell peppers, baby carrots, and onion in a large bowl. Season with garlic powder, parsley, cilantro, Italian seasoning, salt, and pepper. Add olive oil and both sausages; stir to combine. Spread out vegetables and sausage evenly on the prepared baking sheet. Season with more spices and olive oil if desired.
• Bake in the preheated oven until vegetables are soft, 30 to 45 minutes.

EASY SAUSAGE & COURGETTE PILAF

Steps:

• Rinse the rice a couple of times until the water runs clear, then leave to soak. Heat the oil in a medium saucepan with a tight- fitting lid, and fry the sausagemeat for 2-3 mins until crisp and golden. Stir in the seeds and courgette, and fry for another 2 mins over a high heat so the water from the courgette evaporates.
• Stir in the drained rice, peas, stock and half the chopped herbs. Bring to a simmer, then reduce the heat to low and cover with a lid. Cook for 10-12 mins until the rice is tender.
• Fold most of the remaining herbs into the rice. Serve with a scattering of the remaining herbs on top and the yogurt on the side.