Spicy Sausage Rice by Gordon Ramsay
Wild Rice and Basmati Dressing with Sausage and Sage
Oct 31, 2012
For this take on Thanksgiving dressing, two types of rice are cooked in a fragrant medley of mushrooms and onions sautéed in butter, bay leaf, and fresh sage.
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Prep Time: 0 hours 30
bulk pork sausage
2 tbsp. unsalted butter
large Spanish onion
1/4 lb. small mushrooms (such as white button)
low-sodium chicken broth
2 tbsp. chopped fresh sage
1/4 c. Chopped fresh parsley
Freshly ground pepper
- In a large pot over medium heat, cook sausage, breaking up with a wooden spoon, until browned and fat is rendered, about 10 minutes. Using a slotted spoon, transfer sausage to a plate; set aside. Discard fat and wipe pan clean.
- In same pot over medium heat, melt butter. Add onion and cook until soft, about 10 minutes. Add mushrooms and cook until soft, about 8 minutes. Stir in wild rice. Add broth, sage, and bay leaves. Increase heat to high and bring to a boil. Reduce heat to low, cover, and cook for 25 minutes. Stir in basmati rice, cover, and continue to cook until both rices are tender, about 20 minutes. Remove from heat, discard bay leaves, and stir in reserved sausage, parsley, 1 1/2 teaspoons salt, and 1 teaspoon pepper.
- Preheat oven to 350 degrees F. Allow rice mixture to rest in pot while oven preheats. Transfer to a buttered 3-quart casserole dish and bake until hot and browned on top, about 20 minutes.
Video: Recipe Sausage and Rice Casserole Side Dish Recipe
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Date: 10.12.2018, 20:19 / Views: 62464