Best Sausage Pilaf Recipes

CLAMS WITH SAUSAGE AND PEPPERS OVER RICE PILAF

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.)

SAUSAGE RICE PILAF

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.

MUSHROOM AND SAUSAGE RICE PILAF

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.

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 PILAF

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.

EASY SAUSAGE & COURGETTE PILAF

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.

FARRO AND HERB PILAF WITH SAUSAGE, MUSHROOMS AND SPINACH

Steps:

• Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add farro and cook, stirring often, until fragrant and toasted, 4 to 5 minutes. Add broth and bring to a boil. Reduce heat to medium, cover and cook, stirring occasionally, until liquid is absorbed and farro is tender, 20 to 25 minutes. Meanwhile, heat remaining 1/2 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into small chunks with a spatula, until almost cooked through, 6 to 8 minutes. Add onions and garlic and cook until onions are translucent, about 5 minutes. Add mushrooms, toss well and cook, stirring occasionally, until just softened, 4 to 5 minutes. Remove skillet from the heat and stir in spinach until wilted. Season with salt and pepper. Stir parsley, oregano, salt and pepper into pot with farro, then spoon onto plates. Top with sausage-mushroom mixture and serve.

TOFURKY SAUSAGE BROWN RICE PILAF

Steps:

• Preheat oven to 350.
• In a large skillet, heat olive oil.
• Add onion, garlic, Tofurky, and mushrooms, and cook until onion is tender.
• Mix together with oregano and rice in an ungreased 13x9 casserole.
• Cover and bake for 30-35 minutes, until everything is heated through.
• Sprinkle with Parmesan, if desired.

SWEET POTATO SAUSAGE SKILLET WITH PILAF

Steps:

• 1. In large saucepan combine broth and garlic. Bring to boiling. Stir in rice. Reduce heat. Simmer, covered, for 45 minutes. Remove from heat. Let stand, covered, for 5 minutes.2. Meanwhile, in large skillet cook seeds over medium heat for 30 seconds or until fragrant, shaking skillet occasionally.3. Reduce heat to medium-low. Add butter to skillet. Cook and stir until melted. Stir in sweet potatoes and onion. Cook, covered, about 10 minutes or until tender, stirring frequently.4. Stir in sausage, apple and sweet and sour sauce. Cook and stir about 4 minutes or until heated through. Remove from heat. Stir in spinach.5. Before serving stir together hot rice and KELLOGG'S COMPLETE ALL-BRAN WHEAT BRAN FLAKES cereal. Serve sausage mixture over rice mixture.

BROWN RICE PILAF WITH CHICKEN SAUSAGE

Steps:

• saute onion pepper and chicken sausage in oil over medium high heat until sausage is cooked through or nearly so add garlic and saute for another 2 or three minutes stir in rice add broth bring to a boil then reduce to simmer, cover and cook for 45-50 minutes or until almost all liquid is absorbed. stir in spinach or basil

SMOKED SAUSAGE WITH RICE PILAF

Steps:

• prepare rice according to pkg directions.
• in a skillet, saute' sausage, mushrooms, green pepper, onion, garlic, and pepper flakes in oil until tender.
• combine prepared rice with sausage and serve.

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.

LENTIL PILAF WITH TURKEY SAUSAGE

Steps:

• Make lentil pilaf per package directions. Mix in carrots after pilaf has simmered 20 minutes. Prick sausages with a knife and cook in a skillet over medium heat, turning once, about 8 minutes. Slice into 2-inch pieces and stir into pilaf. Fluff and serve.