Rice With Andouille And Kale Recipes

RICE WITH ANDOUILLE AND KALE

Rice With Andouille And Kale image

Rather than a mere afterthought -- a sad spoonful of white on a dinner plate -- rice is now rivaling pasta as both backbone and canvas for a main dish. This recipe riffs on a basic dish from Diana Kennedy, the doyenne of Mexican cooking, who has documented that country's technique for simmering one-pot meals from short-grain rice. Her Mexican rice recipe is endlessly amenable to different ingredients and moods.

Provided by Molly O'Neill

Categories side dish

Time 1h15m

Yield Six to eight servings

Number Of Ingredients 10

Ingredients

1 1/2 cups unconverted rice (like Canilla)
1 cup finely chopped fresh or well-drained canned tomatoes
2 tablespoons finely chopped onion
1 clove garlic, peeled
2 teaspoons minced rosemary
3 tablespoons vegetable oil
3 1/2 cups chicken broth, homemade or low-sodium canned
1 teaspoon salt, plus more to taste
1 pound andouille sausage, cut into 1/4-inch slices
3 firmly packed cups stemmed kale, cut into 1/2-inch strips

Steps:

Soak rice in hot water for 10 minutes. Drain. Rinse with cold water and drain well. Place tomatoes, onion, garlic and rosemary in a blender. Puree until smooth. Set aside.
Heat oil in a medium-large, heavy-bottom pot over medium-high heat. Add rice. Cook, stirring frequently, until rice turns a light golden color, about 5 minutes. Stir in the tomato puree. Cook for 8 minutes, frequently scraping the bottom of the pan to prevent sticking.
Stir in broth, salt, sausage and kale. Cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes. Turn heat to very low. Cover the pot with a towel. Continue cooking for 5 minutes. Remove from heat. Let stand, covered, for 15 minutes. Adjust seasoning if needed and serve hot. Continue as in main recipe, adding the sausage and the kale with the chicken broth and salt. Continue as in main recipe. Serve hot.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 15 grams, Carbohydrate 36 grams, Fat 23 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 6 grams, Sodium 704 milligrams, Sugar 3 grams, TransFat 0 grams

CAJUN KALE, SAUSAGES, AND RICE

Cajun Kale, Sausages, and Rice image

This was a recipe posted on one of the local News sites. It is so yummy! I have used chicken sausage and Andouille. I have never used the cheese listed in the recipe and I use a good louisiana hot sauce once I get it in my bowl. Here for safe keeping. Hope you all enjoy it too

Provided by BethanyJoseph

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 teaspoons olive oil
2 celery ribs, diced
1 medium onion, diced
14 ounces diced tomatoes with green chilies
1 red bell pepper, diced
1 cup uncooked long grain rice (I use brown rice)
2 garlic cloves, minced
1/2 teaspoon salt
1 tablespoon fresh thyme or 1 teaspoon dried thyme
10 ounces fresh kale, stems removed and chopped (or 8-10 stalks)
1 cup cheddar cheese, shredded (optional)
1/2 lb linguica sausage, quartered lengthwise and sliced
2 1/2 cups water
your favorite hot sauce

Steps:

In a wide, heavy-bottomed saute pan with a lid, or a soup pot, heat 1 tsp olive oil over medium heat.
Add sausage and lightly brown, 3-4 minutes.
Remove sausage and set aside.
Add remailing oil to same pot and saute onion, celery, and red pepper over medium heat for 4 minutes.
Add garlic and cook and additional minute.
Stir in rice to coat with oil.
Add water, tomatoes, thyme, and salt.
Place kaleon top without mixing in, cover, and boil for 2 minutes.
turn heat to low, cover, and simmer for 20 minutes until rice is done (35-45 minutes for brown rice).
Stir in reserved sausage and cheese (if using). Cover again for a minute to let cheese melt.
Add your favorite hot sauce (I use Cayenne concoction).

Nutrition Facts : Calories 587.6, Fat 9.8, SaturatedFat 1.4, Sodium 1003.4, Carbohydrate 114.3, Fiber 15.6, Sugar 2.9, Protein 27.2

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