Warm Italian Rice Salad With Sausage And Romaine Recipes

ITALIAN SAUSAGE AND RICE SKILLET DINNER RECIPE

Steps:

• In a large skillet that has a tightly fitting lid, over medium heat, heat one tablespoon of the olive oil. The oil is hot enough when it sizzles if you flick a drop of water into it.
• Brown the Italian sausage, chopping it with a spatula into small bits. Drain any excess grease from the pan into a heatproof container to discard later.
• As the meat is cooking, wash, core, and chop the bell pepper into small pieces. You want the pieces of bell pepper to be about a half-inch square.
• Remove the meat from the pan, placing it in a dish, and heat the other tablespoon of oil over medium heat until it is hot. Add the bell peppers and sauté them until they are lightly browned. This should take between 3 and 5 minutes.
• Add the rice, the garlic, and the pinch of red pepper flakes, coating the rice with the oil as you stir. Cook this mixture for about 20 to 30 seconds.
• Add the canned tomatoes with the juice and the chicken broth, stirring to combine. Bring this mixture to a boil, stirring frequently. When it boils, turn the heat down to a very low simmer and put the lid on the pan.
• Let the pan simmer undisturbed for about 15 minutes. Don't lift the lid, and there is no need to stir. The rice will cook perfectly with the steam trapped in the pan.
• After the time is over, turn the heat off on the stovetop and remove the lid. Stir the cooked Italian Sausage into the rice mixture, sprinkle the dish with parsley, and serve it in bowls with spoons. If your family loves cheese, you can sprinkle each bowl of the rice mixture with Parmesan cheese or mozzarella cheese.

WARM RICE & PINTOS SALAD

Steps:

• In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer., Add beans, rice, green chilies, salsa and cilantro; heat through, stirring occasionally. , Serve over romaine wedges. Sprinkle with cheese.

WARM ITALIAN RICE SALAD WITH SAUSAGE AND ROMAINE

Steps:

• Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
• Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
• Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
• Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.

ROMAINE RICE TUNA SALAD

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
• In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

ITALIAN WEDDING RICE WITH SAUSAGE

Steps:

• Shape ground sausage into 1/2-inch mini meatballs. Heat a large non-stick skillet over medium to medium-high heat. Cook sausage balls until no longer pink in the center, 8 to 12 minutes. Transfer meatballs to a paper-towel-lined plate. Drain all but a tablespoon of the grease from the skillet.
• Place carrots, celery, and onion in skillet and cook over medium heat until vegetables are tender, about 10 minutes. Add chicken broth, baby spinach, and Knorr® Rice Sides™ - Herb & Butter. Cook according to package instructions.
• Transfer meatballs back to skillet; cook until heated through, about 5 minutes. Serve topped with Parmesan cheese.

ZESTY MIXED SALAD WITH ITALIAN SAUSAGE

Steps:

• Mix up the Italian Dressing as per the instructions on the package (I usually add a little extra water, but that's up to you). It is also good to use raspberry flavored vinegar.
• Add honey to the dressing and shake/mix well.
• Brown the sausage, drain and set aside (keeping warm, but not hot).
• In the meanwhile place the lettuce on the bottom of a big bowl.
• Top with the tomatoes, both types of beans, green onions and finally the cheese.
• Top the salad with the warm sausage.
• Pour 3 or 4 turns of the dressing over the salad and mix well with tongs. Add more dressing if you like, but be forwarned that a little dressing goes a long way with this salad.

ITALIAN SAUSAGE PASTA SALAD

Steps:

• Sauté sausage in heavy large skillet over medium heat until cooked through, breaking up with spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels. Pour off drippings; add oil to same skillet. Add onion and garlic; sauté until translucent, about 5 minutes. Add broccoli, zucchini and wine; sauté until vegetables are just tender, about 4 minutes. Add sausage and tomatoes; toss until heated through, about 2 minutes. Transfer to large bowl. Add pasta, cheese, olives and enough dressing to coat. Season with salt and pepper.

WARM GREEK-STYLE RICE SALAD

Steps:

• Cook rice till tender.
• Drain and rinse under hot water.
• Drain again.
• Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
• Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
• Stir to coat.
• Toss along with the rice in a large bowl.
• Garnish individual servings with feta cheese and diced cucumbers.