Best Smoked Rice Recipes

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DIRTY RICE WITH SMOKED SAUSAGE



Dirty Rice with Smoked Sausage image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups long grain white rice
5 cups chicken stock, divided
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
1/4 teaspoon cayenne
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Steps:

  • Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
  • Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

CURRIED SMOKED CHICKEN AND WILD RICE SALAD



Curried Smoked Chicken and Wild Rice Salad image

Categories     Salad     Chicken     Leafy Green     Rice     Mango     Curry     Summer     Gourmet

Yield Serves 12

Number Of Ingredients 20

For the dressing
2 garlic cloves, chopped
3 tablespoons white-wine vinegar
4 tablespoons fresh lemon juice
1 1/2 tablespoons curry powder
3 tablespoons bottled mango chutney
2/3 cup olive oil
3/4 cup sour cream
3 tablespoons water
1/2 cup finely chopped fresh coriander
For the wild rice mixture
2 1/2 cups wild rice, rinsed
6 1/2 cups water
2 teaspoons salt
1 tablespoon white-wine vinegar
2 tablespoons olive oil
1 bunch of scallions including the green part, chopped (about 3/4 cup)
1 cup golden raisins
6 whole smoked boneless chicken breast
3 cups mâche (lamb's-lettuce), washed well and spun dry

Steps:

  • Make the dressing:
  • In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, and salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. The dressing may be made 1 day in advance and kept covered and chilled.
  • Make the wild rice mixture:
  • In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, until it is tender and all the water is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let it cool completely. The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins.
  • Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mâche decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnish with the mâche.)

CHICKEN AND SMOKED SAUSAGE GUMBO WITH WHITE RICE



Chicken and Smoked Sausage Gumbo with White Rice image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 6 to 7 cups, 6 to 8 servings

Number Of Ingredients 30

1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder
White Rice, recipe follows
Hot sauce
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 cups long-grain white rice
4 cups water, chicken stock, or canned low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons salt
1 bay leaf

Steps:

  • In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
  • Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
  • Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
  • Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
  • Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
  • Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
  • Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.
  • In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.
  • Uncover and fluff the rice with a fork. Discard the bay leaf and serve.

MOM'S SMOKED SALMON FRIED RICE



Mom's Smoked Salmon Fried Rice image

This colorful, delicious, and wholesome dish will have your family begging for more--or it does at least in our family. It's amazingly easy to make, and will be on your table in minutes!

Provided by Annie Y.

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 35m

Yield 6

Number Of Ingredients 9

6 cups water
3 cups long grain white rice, uncooked
3 tablespoons cooking oil, divided
2 eggs, beaten
½ onion, finely chopped
1 green onion, chopped
4 ounces smoked salmon, chopped
½ cup frozen peas
salt and freshly ground pepper, to taste

Steps:

  • Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
  • Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside.
  • Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.

Nutrition Facts : Calories 458 calories, Carbohydrate 76.8 g, Cholesterol 66.3 mg, Fat 10 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 1.9 g, Sodium 198.1 mg, Sugar 1.4 g

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE



Corn and Wild Rice Soup with Smoked Sausage image

Categories     Soup/Stew     Food Processor     Rice     Sauté     Kid-Friendly     Lunch     Sausage     Corn     Bon Appétit     Small Plates

Yield Serves 12

Number Of Ingredients 9

12 1/2 cups (or more) canned low-salt chicken broth
1 1/4 cups wild rice (about 7 1/2 ounces)
6 1/4 cups frozen corn kernels (about 2 1/2 pounds) thawed
2 tablespoons vegetable oil
10 ounces fully cooked smoked sausage (such as kielbasa), cut into 1/2-inch cubes
3 carrots, peeled, diced
2 medium onions, chopped
1 1/2 cups half and half
Chopped fresh chives or parsley

Steps:

  • Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
  • Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
  • Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)
  • Ladle soup into bowls. Garnish with chives and parsley and serve.

SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP



Smoked Sausage, Butternut Squash and Wild Rice Soup image

Provided by Emeril Lagasse

Categories     appetizer

Time 3h10m

Yield 10 servings

Number Of Ingredients 11

2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
Salt
Freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.
  • In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.

SMOKED TURKEY WILD RICE SOUP



Smoked Turkey Wild Rice Soup image

Very delicious, very savory, robust and slightly sweet soup that warms the body and the soul. Serve with corn bread.

Provided by MAERYON74

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 2h30m

Yield 6

Number Of Ingredients 17

2 smoked turkey legs
8 cups water
4 cubes chicken bouillon (such as Knorr®)
1 onion, quartered
2 stalks celery, chopped
1 small inner stalk of celery with leaves, chopped
1 cup baby carrots, sliced
2 cloves garlic, minced
2 bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon curry powder
1 cup uncooked wild rice
1 quart half-and-half

Steps:

  • Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
  • Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.

Nutrition Facts : Calories 478 calories, Carbohydrate 30.7 g, Cholesterol 124 mg, Fat 26.4 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 13.9 g, Sodium 1630.3 mg, Sugar 4.3 g

SMOKED SAUSAGE AND CAULIFLOWER FRIED RICE



Smoked Sausage and Cauliflower Fried Rice image

In partnership with Hillshire Farm Brand, we're helping you make dinner time easy, quick, and delicious. Here, a tasty cauliflower fried rice that's great for a weeknight meal or a casual snack any time.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 30m

Yield 4

Number Of Ingredients 11

3 tablespoons vegetable oil, divided
1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut into 1/2" coins
4 cups small broccoli florets
1 medium red bell pepper, cut into strips
2 large eggs, lightly beaten
1 (12 ounce) package frozen riced cauliflower
¼ cup reduced-sodium soy sauce
1 tablespoon toasted sesame oil
½ teaspoon granulated sugar
½ teaspoon black pepper
2 tablespoons chopped cilantro

Steps:

  • In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add sausage; cook about 3 minutes, stirring occasionally, until lightly browned. Add broccoli and bell pepper; cook 5-6 minutes, stirring occasionally, until broccoli is bright green and slightly tender. Remove mixture to a plate.
  • Wipe skillet clean-careful, may be hot-reduce heat to medium, and add 1 tablespoon oil. Add eggs. Cook 2-3 minutes until set, stirring once or twice. Transfer to a cutting board and cut into 1/2-inch pieces.
  • Return skillet to stove over medium-high. Add remaining 1 tablespoon oil. Add cauliflower; cook, undisturbed, until softened and lightly toasted, about 4 minutes. Remove from heat. Stir in soy sauce, sesame oil, sugar, pepper, sausage mixture, and egg. Divide among plates and top with cilantro.

Nutrition Facts : Calories 497.9 calories, Carbohydrate 18.4 g, Cholesterol 145.5 mg, Fat 40.6 g, Fiber 6.6 g, Protein 19.3 g, SaturatedFat 10.5 g, Sodium 1382.4 mg, Sugar 5.2 g

WILD RICE AND SMOKED TURKEY SALAD



Wild rice and smoked turkey salad image

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

3 1/2 to 4 cups cooked wild rice (see recipe)
1 pound smoked turkey or chicken, cut into bite-size cubes, about four cups
2 medium-size unblemished avocados, pitted, peeled, cut into 1/2-inch cubes
1 tablespoon lemon juice
10 to 12 bottled sun-dried tomatoes in oil, optional
3/4 cup finely diced onion
1/4 cup red-wine vinegar
1/2 cup olive oil
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup finely chopped parsley

Steps:

  • Put the wild rice in a mixing bowl, let cool and add the smoked poultry.
  • Prepare the avocados and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Add the tomatoes, onion, vinegar, olive oil, salt, pepper and parsley. Toss to blend and serve at room temperature.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 1 gram, TransFat 0 grams

RED BEANS AND RICE WITH SMOKED SAUSAGE- NEW ORLEANS STYLE



Red Beans and Rice With Smoked Sausage- New Orleans Style image

This is a hearty, spicy version of New Orleans' traditional favorite. Serve with chunks of buttered cornbread. Originally from a September 1983 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Gumbo Shop restaurant in New Orleans.

Provided by Leslie in Texas

Categories     Pork

Time 3h25m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb dried red beans, rinsed and sorted
1 1/2 lbs good-quality smoked sausage, cut into chunks
1/2 lb smoked ham hocks or 1/2 lb ham shanks
1 large onion, diced
1 green pepper, seeded, deveined and diced
1 stalk celery, diced
1 garlic clove, finely chopped
1 teaspoon dried thyme, crumbled
1 teaspoon fresh ground pepper
1/2 teaspoon sage
1/4 teaspoon cayenne pepper (to taste)
salt
3 -4 cups freshly cooked rice
hot sauce

Steps:

  • Place beans in Dutch oven and cover generously with water; let soak 30 minutes.
  • Add all remaining ingredients to beans except salt, rice, and hot sauce.
  • Bring to a boil over medium-high heat.
  • Reduce heat to medium-low, cover and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours.
  • Add salt to taste.
  • Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot.
  • Remove about 1/2 cup of beans from mixture and mash to a paste.
  • Return mashed beans to pot and stir through.
  • Simmer 15 more minutes.
  • Serve hot over rice: pass hot sauce, if desired.

Nutrition Facts : Calories 1027, Fat 61.1, SaturatedFat 21.6, Cholesterol 168.2, Sodium 2613.3, Carbohydrate 54.5, Fiber 2, Sugar 2.5, Protein 62.8

CHEESY SMOKED SAUSAGE AND RICE SKILLET



Cheesy Smoked Sausage and Rice Skillet image

Forget the grocery list. Hillshire Farm® Cheddarwurst® Smoked Sausage adds flavor to almost anything you can pull from the pantry. Serve with broccoli cheese soup, peas and rice for an easy recipe everyone will enjoy.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 30m

Yield 6

Number Of Ingredients 8

1 (14 ounce) package Hillshire Farm® Cheddarwurst®
1 yellow onion, chopped
1 (4 ounce) can sliced mushrooms, drained
1 red bell pepper, cut into 1/2-inch strips
1 cup frozen peas
3 cups cooked long grain white rice
1 (10.75 ounce) can condensed broccoli cheese soup
¼ cup milk

Steps:

  • Cut sausage on an angle into 1/2-inch slices.
  • Heat a large skillet over medium heat for 2 minutes; add sausage, onions and peppers. Cook, stirring frequently 5-6 minutes or until sausage is lightly browned and vegetables are tender. Add peas and cook 3-4 minutes, stirring occasionally until peas are hot.
  • Gently stir in cooked rice, soup, milk and mushrooms if desired; heat through.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 43.7 g, Cholesterol 50.6 mg, Fat 20.7 g, Fiber 2.8 g, Protein 14.3 g, SaturatedFat 8 g, Sodium 1019.9 mg, Sugar 5.9 g

CREAMY WILD-RICE SOUP WITH SMOKED TURKEY



Creamy Wild-Rice Soup With Smoked Turkey image

This came from Cooking Light 2001 magazine and it has been our favorite since I found it. It is the best cold, rainy, gloomy, any day soup ever!!

Provided by Pie9297

Categories     Poultry

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons butter
1 cup carrot, chopped
1 cup onion, chopped
1 cup green onion, chopped
1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
3 garlic cloves, minced
32 ounces fat-free low-sodium chicken broth
1 1/2 cups smoked turkey breast, chopped (~1/2 lb)
1 cup wild rice, uncooked (or mixed brown & wild)
1/3 cup all-purpose flour
2 3/4 cups 1% low-fat milk or 2 3/4 cups skim milk
2 tablespoons dry sherry
1/2 teaspoon salt

Steps:

  • Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
  • Stir in broth scraping pan to loosen browned bits.
  • Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
  • Combine flour and milk in a small bowl stirring with a whisk.
  • Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
  • Stir in sherry and salt.

SMOKED KIELBASA WITH RICE



Smoked Kielbasa with Rice image

With a little bit of zip and just the right amount of smokiness, this sausage-and-rice medley is an easy way to please the gang. Omit the rice and serve the sausage pieces as an appetizer with toothpicks. Nicole Jackson - El Paso, TX

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

2 pounds smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/4-inch slices
1/4 cup finely chopped onion
3 bacon strips, finely chopped
3/4 cup honey barbecue sauce
1/4 cup packed brown sugar
1 tablespoon prepared horseradish
2 teaspoons water
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
Hot cooked rice

Steps:

  • In a Dutch oven, saute the kielbasa, onion and bacon until onion is tender; drain. Add the barbecue sauce, brown sugar, horseradish, water, garlic and pepper flakes. Bring to a boil; cook and stir for 2-3 minutes or until sauce is thickened. Serve with rice. Freeze option: Place cooled individual portions in freezer containers without rice. Freeze up to 3 months. To use, thaw in refrigerator overnight. Place in a saucepan; heat through, gently stirring and adding a water if necessary. Serve with rice.

Nutrition Facts : Calories 586 calories, Fat 42g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 2052mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 0 fiber), Protein 21g protein.

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE



Corn and Wild Rice Soup With Smoked Sausage image

My sister prepared this dish for me during one of my visits. This recipe is from the Bon Appetit, Nov issue. Sorry, cook times are estimates...didn't time it the one time I made it.

Provided by marisk

Categories     Low Cholesterol

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 9

12 1/2 cups reduced-sodium chicken broth
1 1/4 cups wild rice (7-1/2 oz)
6 1/4 cups frozen corn kernels, thawed (2-1/2 lbs)
2 tablespoons vegetable oil
10 ounces fully cooked smoked kielbasa, cut into 1/2 inch cubes
3 carrots, peeled and diced
2 medium onions, chopped
1 1/2 cups half-and-half
fresh chives or parsley

Steps:

  • Bring 5 c broth to simmer in heavy medium saucepan over medium heat.
  • Add wild rice and simmer until all liquid evaporates and rice is almost tender stirring occasionally (about 40 minutes).
  • Meanwhile, blend 3.75 c corn and 1.5 c broth in processor until thick, almost smooth puree forms.
  • Heat vegetable oil in heavy large Dutch oven, medium-high heat.
  • Add sausage and saute until beginning to brown, about 5 minutes.
  • Add carrots and onions and stir 3 minutes.
  • Add remaining 6 c broth and bring soup to simmer.
  • Reduce heat to low and simmer 15 minutes.
  • Add cooked wild rice, corn puree (creamed corn) and remaining 2.5 c corn kernels to soup.
  • Cook until wild rice is very tender and lavors blend, about 15 minutes or longer.
  • Mix in half and half.
  • Thin soup with more broth, if needed.
  • Add salt and pepper to taste. Cover and refrigerate. Re-warm over medium-low heat.
  • Garnish with cilantro.

Nutrition Facts : Calories 305.8, Fat 12.2, SaturatedFat 4.5, Cholesterol 27.5, Sodium 383.1, Carbohydrate 40.1, Fiber 3.5, Sugar 2.3, Protein 14.4

RED BEANS AND RICE WITH SMOKED SAUSAGE



Red Beans and Rice with Smoked Sausage image

This is but one of hundreds of ways to make Southern Red Beans & Rice. My recipe is very basic. Easy for the beginning cook. From start to finish means an investment in time of two days. So plan ahead. Try it, your taste buds will shout "thank you" !

Provided by Skip Davis

Categories     Other Main Dishes

Time 18h

Number Of Ingredients 11

1 lb dried red beans
1-1/2 lb smoked sausage cut into chunks or slices (your favorite kind)
1 large ham hock or ham bone
1 large chopped onion
2 clove garlic, minced
1 tsp dried thyme
1 tsp freshly ground black pepper
1/2 tsp ground sage
1/4 tsp cayenne pepper, flakes or powder (more or less to taste)
salt to taste
freshly cooked white rice

Steps:

  • 1. Soak beans overnight in cold water. Drain and put the beans in a large pot or Dutch oven. Add fresh water to cover, along with the sausage and ham, onion, garlic, thyme, pepper, sage and cayenne. Bring to boil over medium high heat.
  • 2. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours. Add salt to taste. Discard ham bones.
  • 3. Remove about 1/4 cup of beans from mixture and mash; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.

SMOKED CHICKEN AND WILD RICE SALAD



Smoked Chicken And Wild Rice Salad image

Provided by Moira Hodgson

Categories     weekday, salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 17

1 1/2 cups cranberries
3/4 cup water
1/4 cup sugar
2 tablespoons cider vinegar
Pinch of coarse salt
3 tablespoons extra-virgin olive oil
1 tablespoon tarragon vinegar
Coarse salt and freshly ground black pepper to taste
3 cups cooked wild rice
1/2 cup minced red and/or green bell pepper
3 tablespoons minced shallot
Grated zest of two lemons
3 tablespoons lemon juice
1/4 cup peanut oil
Coarse and freshly ground black pepper
2 quarts mixed lettuces, washed and dried
1 pound smoked chicken, thinly sliced

Steps:

  • Stir all ingredients for the cranberry vinaigrette together in a small saucepan. Cover and cook over medium heat, stirring occasionally until the cranberries pop, about 10 minutes. Lightly crush the cranberries in their juice and set the sauce aside to cool.
  • Whisk together the ingredients for the tarragon vinaigrette and set aside. Combine the wild rice, bell pepper, shallot, lemon zest, lemon juice and oil. Season with salt and pepper and refrigerate for at least 30 minutes.
  • When ready to serve, toss the lettuces with the tarragon vinaigrette and arrange on one side of each chilled plate. Place the wild rice in the center of the plate and arrange the slices of chicken on the opposite side. Spoon the cranberry vinaigrette over the chicken slices and serve.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 20 grams, Carbohydrate 36 grams, Fat 28 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 791 milligrams, Sugar 12 grams, TransFat 0 grams

SMOKED TURKEY WITH WILD RICE



Smoked Turkey with Wild Rice image

Provided by Food Network

Categories     main-dish

Time 6h20m

Yield Forty eight 16-ounce servings

Number Of Ingredients 12

1 whole smoked turkey
6 ounces chicken base
4 ounces liquid smoke
8 red peppers
4 ribs celery
2 carrots
2 onions
1 pound wild rice
1 1/2 pounds butter
3 1/2 cups all-purpose flour
1 teaspoon white pepper ground
12 cups half-and-half

Steps:

  • For the stock: Remove the skin from the turkey. Remove the meat from the bones, cut the meat into a medium dice and reserve for later use. Place the bones in a large stock pot. Add 3 gallons water, the chicken base and liquid smoke. Simmer for 4 hours then strain through cheesecloth. Cool and then skim off the fat from the top of the liquid.
  • For the soup: Roast the red peppers. Place the peppers under the broiler until the skins become charred. Then place the peppers in a container and cover with a lid. Sweat the peppers until the skin peels off easily. Remove the skin and seeds. Dice the peppers, celery, carrots and onions. Set aside.
  • Cook the wild rice in 8 cups water for approximately 1 hour.
  • To assemble, melt the butter in large pot. Add the diced carrots, celery and onions. Cook for 5 minutes. Add the flour and cook another 5 minutes. Add the 3 gallons of turkey stock and simmer about 15 minutes. Place in a blender and puree the vegetables. Put the puree back into the pot and add the diced turkey, roasted peppers and rice. Stir in the half-and-half.
  • Serve while hot.

CURRIED RICE WITH SMOKED SALMON



Curried Rice With Smoked Salmon image

The idea for this quick dinner is based on a popular English brunch dish. If you don't have smoked salmon on hand, use a 7-1/2 ounce tin of salmon that has been drained and had the skin and bones removed.

Provided by Irmgard

Categories     One Dish Meal

Time 37m

Yield 4 serving(s)

Number Of Ingredients 9

1 onion, coarsely chopped
2 teaspoons curry powder
1/2 teaspoon ground coriander
1 cup long grain white rice
500 ml chicken broth
4 ounces smoked salmon
2 hard-cooked eggs, peeled
2 tomatoes
1 cup cilantro, chopped

Steps:

  • Lightly coat a large saucepan with oil and set over medium heat.
  • Add the onion and stir often until it starts to soften, 3 minutes.
  • Stir in the curry powder, ground coriander and rice until well coated, 1 minute.
  • Add the chicken broth and bring to a boil over high heat.
  • Cover and reduce the heat to low.
  • Simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.
  • Remove from the heat and let stand for 5 minutes.
  • Meanwhile, break the salmon into chunks.
  • Slice the eggs and tomatoes into wedges.
  • Fluff the rice with a fork and stir in the cilantro.
  • Spoon onto a platter.
  • Scatter the salmon over top and arrange the egg and tomato wedges on the rice.
  • Serve right away or refrigerate until cold.

Nutrition Facts : Calories 289.8, Fat 5.3, SaturatedFat 1.4, Cholesterol 100.2, Sodium 660.7, Carbohydrate 43.5, Fiber 2.4, Sugar 3.5, Protein 15.6

SMOKED SAUSAGE & CHEESY RICE CASSEROLE RECIPE



Smoked Sausage & Cheesy Rice Casserole Recipe image

Provided by rossboys

Number Of Ingredients 7

1 pkg Eckrich Smoked Sausage, cut into bite-size pcs
2 cups cooked rice
1/2 cup chopped onion
1/2 cup chopped red pepper
1 cup frozen peas, thawed and drained
16 oz processed cheese sauce
1 cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 375 deg. Lightly butter a 9" square baking dish or 2 qt casserole dish. Combine rice, onion, red pepper, peas and cheese sauce. Spoon mixture into the baking dish. Evenly place sausage pieces into the mixture and top with shredded cheese. Bake 20 to 30 minutes or until bubbly and browned on top.

SMOKED-OYSTER STICKY RICE STUFFING IN LOTUS LEAF



Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf image

Provided by Lillian Chou

Categories     Wok     Mushroom     Rice     Shellfish     Vegetable     Side     Steam     Stir-Fry     Thanksgiving     Dinner     Stuffing/Dressing     Meat     Sausage     Seafood     Oyster     Fall     Winter     Gourmet     Sugar Conscious     Dairy Free

Yield Makes 8 (side dish) servings

Number Of Ingredients 15

3 cups Asian short-grain sticky ("sweet") rice (1 pound 6 ounces)
12 Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 inches in diameter; 3 ounces)
2 cups boiling-hot water
2 bunches scallions
4 links Chinese sweet sausage (also called lop chong)
1/2 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Asian sesame oil
3 dried lotus leaves (optional)
1 tablespoon peanut or vegetable oil
1/4 cup pine nuts (1 ounce)
1 tablespoon finely chopped peeled ginger
2 (3-ounce) cans smoked oysters (about 1 cup), drained and coarsely chopped
Equipment: a 10-inch (5-cup) deep-dish pie plate; a well-seasoned 14-inch flat-bottomed wok with a lid; 2 small metal or bamboo skewers; a collapsible steamer rack with center stem removed

Steps:

  • Cover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours. Drain in a medium-mesh sieve and rinse well under cold running water.
  • Soak mushrooms in boiling-hot water (2 cups) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hour. Lift out mushrooms, squeezing excess liquid back into bowl. Cut out and discard stems, then thinly slice caps. Reserve 1 cup mushroom-soaking liquid and discard remainder.
  • Chop scallions, keeping pale green and white parts separate from dark green parts. Quarter sausages lengthwise, then cut into 1/2-inch pieces.
  • Stir together reserved mushroom-soaking liquid, rice wine, soy sauce, sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl until sugar has dissolved.
  • Fill sink with hot water and soak 2 or 3 lotus leaves (if using) until softened, about 15 minutes. Pat lotus leaves dry. Choose best leaf (some leaves may be blemished or damaged), discarding remainder. Cut out center stem and arrange leaf in pie plate (there will be a lot of overhang), overlapping leaf slightly to cover gap in center.
  • Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add pale-green and white parts of scallion, pine nuts, and ginger and stir-fry until pine nuts are golden, about 1 minute. Add sausage and mushrooms and stir-fry until mushrooms are golden, 2 to 3 minutes. Add oysters and stir-fry 1 minute. Add rice and stir-fry 2 minutes. Add liquid mixture and bring to a boil, then cook, stirring gently, until liquid has been absorbed, about 2 minutes. Transfer rice mixture to pie plate (with or without lotus-leaf-lining) and smooth top. Fold over sides of leaf (if using) to cover, then secure with skewers.
  • Set a steamer rack inside cleaned wok and add enough water to reach just below steamer rack, then bring to a boil. Steam stuffing in pie plate on rack, covered with lid, 45 minutes (replenish water as necessary). Remove wok from heat and let stand, covered, 10 minutes, then carefully remove pie plate from steamer with oven mitts. Remove skewer and open leaf, then stir in scallion greens. Fold leaf over to keep warm.

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