CLAMS WITH SAUSAGE AND PEPPERS OVER RICE PILAF
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
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.)
SMOKED SAUSAGE WITH RICE PILAF
Make and share this Smoked Sausage With Rice Pilaf recipe from Food.com.
Provided by jahester72
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 238.9, Fat 21.4, SaturatedFat 6.6, Cholesterol 41.3, Sodium 561.4, Carbohydrate 2.5, Fiber 0.6, Sugar 1.8, Protein 8.8
CAJUN-STYLE RICE PILAF
Steps:
- Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes.
- Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside.
- Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes.
- Meanwhile, chop the shrimp and sausage into bite-sized pieces.
- Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.4 g, Cholesterol 194.5 mg, Fat 23.8 g, Fiber 1.9 g, Protein 29.9 g, SaturatedFat 5.9 g, Sodium 948.5 mg, Sugar 2.8 g
SAUSAGE AND RICE PILAF
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
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
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
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.
COUNTRY WILD RICE WITH SAUSAGE
Steps:
- Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
- Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
- When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.
WINTER PILAF
A quick midweek meal that will help you use up leftover turkey, goose or duck, nuts and even a dollop of cranberry sauce
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 mins. Add the spices and rice, then stir-fry for 1-2 mins. Pour in the hot stock and simmer until the stock is nearly all absorbed, about 20-25 mins. Stir in the turkey, add seasoning, then continue cooking until warmed through. Scatter over the nuts and coriander. Divide between two bowls and serve with a dollop of cranberry sauce.
Nutrition Facts : Calories 394 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.46 milligram of sodium
EASY SAUSAGE & COURGETTE PILAF
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
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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