Sausage Vegetable Pilaf Recipes

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SAUSAGE PILAF



Sausage Pilaf image

I received this recipe from my mother years ago, and it's been a family favorite ever since. Pork sausage really bulks up ordinary rice pilaf for fantastic flavor.

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6-8 servings.

Number Of Ingredients 12

1/2 pound bulk pork sausage
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/4 cups milk
1 jar (2 ounces) diced pimientos, drained
1/2 cup uncooked long grain rice
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1 cup soft bread crumbs
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 204 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 550mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.

SAUSAGE RICE PILAF



Sausage Rice Pilaf image

In Goshen, Indiana, Deborah Downing serves this nicely seasoned rice casserole with a fresh green salad and some crusty bread or rolls. "It's one of our favorite sausage recipes. My family likes freshly grated Parmesan cheese on their helpings. More Sausage Dinner Recipes »

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

2 pounds bulk Italian sausage
1 large onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
2 cups uncooked long grain rice
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
2 cups water
2 teaspoons dried oregano
Grated Parmesan cheese, optional

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.

Nutrition Facts : Calories 377 calories, Fat 15g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 873mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

SAUSAGE VEGETABLE PILAF



Sausage Vegetable Pilaf image

Make and share this Sausage Vegetable Pilaf recipe from Food.com.

Provided by Queen Dragon Mom

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup dried porcini mushrooms or 1/2 cup other dried mushroom, your choice (½ oz)
3/4 cup water
1 (6 1/2 ounce) packet seven whole grains and sesame pilaf mix (for breakfast, lunch or dinner) or 1 (6 1/8 ounce) box rice pilaf mix
2 tablespoons olive oil
1 lb Italian turkey sausage link, cut into ¾ inch slices
1 large onion, cut in eights
3/4 teaspoon dried rosemary
1/2 teaspoon salt
2 cloves garlic, crushed
1/2 lb button mushroom, quartered
1/2 cup shredded carrot
1/2 cup chopped parsley
1/4 teaspoon ground black pepper

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.

Nutrition Facts : Calories 276.5, Fat 16.9, SaturatedFat 4.8, Cholesterol 59.4, Sodium 1349.1, Carbohydrate 13.4, Fiber 2.9, Sugar 6.8, Protein 19.4

VEGETABLE BIRDSEED PILAF



Vegetable Birdseed Pilaf image

A savory vegetarian pilaf of millet and vegetables, flavored with rosemary and wine. My daughter loved that it was made with 'birdseed' and she gave it the silly title. Serve with additional fresh grated Parmesan.

Provided by MISSIFISH

Categories     Everyday Cooking     Vegetarian

Time 50m

Yield 6

Number Of Ingredients 12

1 ¼ cups millet, rinsed and drained
2 ½ cups vegetable broth
1 tablespoon olive oil
1 onion, chopped
6 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach
1 cup frozen peas
¾ cup white wine
1 teaspoon minced fresh rosemary
4 plum tomatoes, chopped
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Cook and stir millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.
  • Bring vegetable broth to a boil in a large saucepan; add millet and return to a boil. Reduce heat to medium-low, cover saucepan, and simmer until liquid is absorbed, 18 to 22 minutes.
  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
  • Stir onion mixture, spinach, and peas into millet; add wine and rosemary and stir. Increase heat to medium, cover saucepan, and cook, stirring occasionally, for 7 to 10 minutes. Add tomatoes, salt, and pepper; return cover and cook until tomatoes soften, 2 to 3 minutes. Remove saucepan from heat and stir Parmesan cheese into millet mixture.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 43.3 g, Cholesterol 5.9 mg, Fat 6.6 g, Fiber 7.3 g, Protein 11.4 g, SaturatedFat 1.8 g, Sodium 389.7 mg, Sugar 5.8 g

SAUSAGE AND RICE PILAF



Sausage and Rice Pilaf image

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

1 lb hot pork sausage
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 cup finely chopped celery
1 can cream of mushroom soup
1 cup raw white rice, cooked separately

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.

EASY SAUSAGE & COURGETTE PILAF



Easy sausage & courgette pilaf image

Whip up this speedy sausage, courgette and rice dish in just 20 minutes. Full of flavour, it's ideal for when you want something quick and easy

Provided by Anna Glover

Categories     Dinner, Supper

Time 20m

Number Of Ingredients 10

100g basmati rice
1 tsp vegetable oil
3 sausages , meat squeezed from the skins
1 tsp fennel seeds , black onion seeds or crushed coriander seeds
1 courgette , sliced into half-moons
100g frozen peas
200ml vegetable stock
½ small bunch of mint , leaves picked and finely chopped
½ small bunch of dill , finely chopped
2 tbsp fat-free yogurt

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.

Nutrition Facts : Calories 450 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium

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