Sausage And Mushroom Rice Ramekins Recipes

EASY SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a medium-sized skillet over medium-high heat add the sausage and cook halfway. Add the onion, celery, and garlic and continue to cook until the vegetables are tender and the sausage is no longer pink.
• Add the sausage to a 2-quart casserole dish. In a small bowl, whisk together the chicken broth and cream of celery. Add the rice to the sausage and soup. Mix together until incorporated. Top with slivered almonds. Cover tightly with aluminum foil and bake for 60 minutes. Let rest for 10 minutes before serving.

SKILLET SAUSAGE WITH MUSHROOMS AND RICE, SO SIMPLE

Steps:

• Slice open and remove the casings from sausage.
• Spray a large nonstick saucepan with nonstick spray, heat over medium-high heat.
• Add the sausage, mushrooms, and onion, breaking up the sausage with a fork.
• Cook until sausage is browned and the mushrooms and onion are tender, about 8 minutes.
• Add the rice and broth, stirring well, bring to a boil.
• Cover, reduce the heat, and simmer until broth has evaporated and rice is tender (about 20 minutes).
• Stir in Parmesan cheese and pepper.

ONE-POT SAUSAGE & MUSHROOM WILD RICE

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring frequently, until cooked through. Drain, and set aside.
• Clean out Dutch oven; melt 2 tablespoons of the butter over medium heat. Add onions and thyme; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add remaining 2 tablespoons butter, and stir to melt; stir in mushrooms and celery. Increase heat to medium-high; cook 4 to 5 minutes, stirring occasionally, until mushrooms release juices and then brown.
• Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.