Sausage Vegetable Pilaf Recipes

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.

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.

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.