Sausage and rice pilaf is a flavorful and hearty dish that can be prepared in a single pot, making it a convenient meal option for busy weeknights. The combination of savory sausage, fluffy rice, aromatic spices, and vegetables creates a satisfying and well-rounded meal that is sure to please the whole family. Whether you prefer spicy Andouille sausage or mild Italian sausage, there are endless variations to suit different taste preferences. Served with a side salad and crusty bread, sausage and rice pilaf makes for a satisfying and comforting meal that is perfect for gatherings or as a comforting dinner option.
Check out the recipes below so you can choose the best recipe for yourself!
CLAMS WITH SAUSAGE AND PEPPERS OVER RICE PILAF
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom.
- For the rice pilaf: Melt the butter and olive oil in a large ovenproof pot or Dutch oven. Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes. Add the rice, stirring to coat, and toast, about 2 minutes. Add the bay leaf and chicken stock. Bring to a gentle boil then season with salt and cover the pot. Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes.
- Meanwhile, prepare the foil packets for the clams with sausage and peppers: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the garlic, peppers and onions evenly between the packets. Top each with the clams and sausage. Bring up all 4 sides of the foil, but don't seal. Divide the stock, wine and butter between each packet. Season with salt and pepper. Tightly seal the foil.
- Remove the rice from the grill, remove the lid and fluff with a fork. Place a kitchen towel over the pot and place the lid of the pot back over the kitchen towel. Let sit for 10 minutes without opening. This will help absorb the moisture in the pot so the rice is fluffy and not mushy.
- Remove the ring from the grill if it has one so the coals are exposed and place the packets directly onto the coals. Steam until the clams open and everything is heated through, 7 to 8 minutes.
- When ready to serve, transfer the rice pilaf to a serving plate. Carefully open the foil packets and pour everything over the rice pilaf, making sure to get all the juices from the packets. Sprinkle with cilantro leaves, drizzle with some olive oil and serve!
- (Alternatively, you can cook the rice pilaf in a 350 degrees F oven for 18 minutes and bake the clams with sausage and peppers foil packets in a 375 degrees F oven for 8 to 10 minutes.)
MUSHROOM AND SAUSAGE RICE PILAF
I'm not sure where I found the original basic recipe, but after a few tweaks, I made this rice pilaf my own. It only needs a few ingredients for a wonderful meal. Any smoked sausage of your choice will do, and you can vary the amount of mushrooms to suit your taste.
Provided by Rubette
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 1h13m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toast orzo pasta in an oven-proof skillet over medium heat until lightly browned, about 5 minutes. Transfer to a plate.
- Melt 2 tablespoons butter in the same skillet. Cook onion and garlic until onion is slightly translucent, about 5 minutes. Add mushrooms and cook until tender, about 5 more minutes. Mix with the orzo pasta.
- Cook white rice in the remaining 2 tablespoons butter until rice is lightly browned, about 5 minutes. Stir in sausage and cook for 3 minutes. Mix in cooked orzo pasta and mushroom mixture; add chicken broth and bring to a boil. Remove from heat and cover with an oven-proof lid.
- Bake in the preheated oven until liquid is absorbed, about 30 minutes. Mix well.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 40.7 g, Cholesterol 30 mg, Fat 10.6 g, Fiber 1.4 g, Protein 7.5 g, SaturatedFat 5.7 g, Sodium 857.4 mg, Sugar 2.7 g
SAUSAGE AND RICE PILAF
This is a spicy, flavorful side dish that is great to take to a potluck! If you want to cut down on the "heat" you can used "regular" or "mild" breakfast sausage.
Provided by Kim D.
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your sausage and rice pilaf will taste. Look for fresh, flavorful sausages and high-quality rice.
- Cook the sausage thoroughly: Sausage should be cooked to an internal temperature of 160 degrees Fahrenheit to ensure that it is safe to eat.
- Use a variety of vegetables: Don't be afraid to add a variety of vegetables to your pilaf, such as onions, carrots, celery, and bell peppers. This will add flavor and texture to the dish.
- Use a flavorful broth: The broth you use to cook the rice will add a lot of flavor to the dish. Use a flavorful broth, such as chicken broth or beef broth.
- Let the pilaf rest before serving: Once the pilaf is cooked, let it rest for a few minutes before serving. This will allow the flavors to meld and the rice to absorb the broth.
Conclusion:
Sausage and rice pilaf is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover sausage. With a few simple tips, you can make a sausage and rice pilaf that is sure to impress your family and friends.
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