Italian Chicken Sausage Brown And Wild Rice Recipes

DUMP-AND-BAKE ITALIAN CHICKEN AND RICE

Steps:

• Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
• Stir marinara sauce, tomatoes (in their juice), and uncooked rice together in the prepared dish (or in a separate bowl).
• In a small bowl, combine diced, uncooked chicken with Italian seasoning and salt.
• Add seasoned chicken to the rice mixture and stir to completely combine. Transfer to prepared baking dish.
• Cover tightly with foil or with a lid.
• Bake for 35 minutes, remove the cover, and give the dish a good stir. At this point the chicken should be cooked through and the rice should be just about tender (but still slightly al dente). If the rice is too hard, cover the dish and return to the oven for 5-10 more minutes, or until it's ready.
• Once the rice is just about tender, sprinkle mozzarella and Parmesan cheeses over top. Return dish to the oven, uncovered, for about 5 more minutes, or just until cheese is melted and rice is completely done.
• Garnish with parsley before serving.

SAUSAGE AND RICE CASSEROLE

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
• With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
• Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.

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.

ITALIAN CHICKEN SAUSAGE & BROWN AND WILD RICE

Steps:

• Heat dressing in large deep skillet on medium heat. Add sausage; cook 5 min., stirring frequently.
• Add peppers and tomatoes; stir. Simmer on low heat 6 to 8 min. or until sausage is done and peppers are tender, stirring occasionally.
• Stir in rice; cook 2 min. or until heated through, stirring frequently. Sprinkle with cheese.

BROWN AND WILD RICE WITH SAUSAGE AND FENNEL

Steps:

• Simmer water and wild rice in small saucepan 20 minutes. Drain.
• Heat heavy large saucepan over medium-high heat. Fry sausage until cooked through, breaking up sausage with fork, about 4 minutes. Using slotted spoon, transfer sausage to large bowl.
• Add 2 tablespoons oil to same saucepan. Mix in fennel, bell pepper and fennel seeds and sauté until tender, about 10 minutes. Add to sausage. Heat remaining 1 tablespoon oil in same saucepan. Add leeks and garlic and sauté until tender and golden, about 8 minutes. Add brown rice and stir 1 minute. Mix in broth and wild rice. Season with pepper. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. Add hot rice to sausage mixture and toss well. (Can be prepared 1 day ahead. Cover and chill.) Serve hot.