Best 4 Sausage Rice Pilaf Recipes

**Indulge in a Flavorful Feast: A Culinary Journey through Sausage Rice Pilaf and Its Enticing Variations**

Embark on a tantalizing culinary adventure with our diverse collection of sausage rice pilaf recipes. This delectable dish, a harmonious blend of savory sausage, fluffy rice, and aromatic spices, promises an explosion of flavors that will captivate your taste buds.

From the classic sausage rice pilaf, featuring the comforting flavors of ground sausage, long grain rice, and a medley of vegetables, to the exotic Spanish paella, a vibrant symphony of succulent seafood, chicken, and tender rice, this article offers a culinary tour de force.

For those seeking a hearty and comforting meal, our one-pot sausage rice pilaf is a culinary masterpiece, showcasing the perfect union of juicy sausage, flavorful rice, and a medley of colorful vegetables, all simmered together in a single pot for a hassle-free culinary experience.

If you're craving a taste of the Mediterranean, our Mediterranean sausage rice pilaf is a delightful journey for your palate, combining succulent sausage, fluffy rice, and an array of Mediterranean spices and herbs, resulting in a dish that transports you to the sun-kissed shores of the Mediterranean Sea.

For a vegetarian twist, our vegetarian sausage rice pilaf is a culinary symphony of flavors and textures, featuring hearty vegetarian sausage, fluffy rice, and a vibrant array of vegetables, creating a satisfying and wholesome meal that even meat lovers will adore.

So, prepare to embark on a culinary odyssey, where each recipe promises a unique flavor adventure. Gather your ingredients, ignite your culinary passion, and let the symphony of flavors dance on your palate as you savor the delightful creations of sausage rice pilaf.

Let's cook with our recipes!

CLAMS WITH SAUSAGE AND PEPPERS OVER RICE PILAF

Clams with Sausage and Peppers over Rice Pilaf image

Provided by Michael Symon : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, minced
Kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
2 cups long-grain white rice, like basmati
1 fresh bay leaf
2 cups chicken stock
4 cloves garlic, sliced
3 bell peppers (red, orange or yellow), sliced
1 medium red onion, sliced
2 pounds fresh middleneck clams
1 pound smoked sausage, sliced into 1/2-inch-thick pieces
1 cup chicken stock
4 ounces white wine
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Fresh cilantro leaves, for serving
Olive oil, for serving

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.)

SAUSAGE RICE PILAF

Sausage Rice Pilaf image

In Goshen, Indiana, Deborah Downing serves this nicely seasoned rice casserole with a fresh green salad and some crusty bread or rolls. "It's one of our favorite sausage recipes. My family likes freshly grated Parmesan cheese on their helpings. More Sausage Dinner Recipes »

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 pounds bulk Italian sausage
1 large onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
2 cups uncooked long grain rice
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
2 cups water
2 teaspoons dried oregano
Grated Parmesan cheese, optional

Steps:

In a large skillet over medium heat, brown sausage; drain. Add onion and mushrooms; saute until onion is tender. Add rice, consomme, water and oregano; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55-60 minutes or until rice is tender, stirring once. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 377 calories, Fat 15g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 873mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

SAUSAGE AND RICE PILAF

Sausage and Rice Pilaf image

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

Ingredients

1 lb hot pork sausage
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 cup finely chopped celery
1 can cream of mushroom soup
1 cup raw white rice, cooked separately

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.

MUSHROOM AND SAUSAGE RICE PILAF

Mushroom and Sausage Rice Pilaf image

I'm not sure where I found the original basic recipe, but after a few tweaks, I made this rice pilaf my own. It only needs a few ingredients for a wonderful meal. Any smoked sausage of your choice will do, and you can vary the amount of mushrooms to suit your taste.

Provided by Rubette

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 1h13m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup orzo pasta
¼ cup butter, divided
½ cup chopped onion
3 cloves garlic, minced
2 cups sliced mushrooms
1 cup long grain white rice
½ cup chopped smoked sausage, or more to taste
3 ½ cups chicken broth

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Toast orzo pasta in an oven-proof skillet over medium heat until lightly browned, about 5 minutes. Transfer to a plate.
Melt 2 tablespoons butter in the same skillet. Cook onion and garlic until onion is slightly translucent, about 5 minutes. Add mushrooms and cook until tender, about 5 more minutes. Mix with the orzo pasta.
Cook white rice in the remaining 2 tablespoons butter until rice is lightly browned, about 5 minutes. Stir in sausage and cook for 3 minutes. Mix in cooked orzo pasta and mushroom mixture; add chicken broth and bring to a boil. Remove from heat and cover with an oven-proof lid.
Bake in the preheated oven until liquid is absorbed, about 30 minutes. Mix well.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 40.7 g, Cholesterol 30 mg, Fat 10.6 g, Fiber 1.4 g, Protein 7.5 g, SaturatedFat 5.7 g, Sodium 857.4 mg, Sugar 2.7 g

Tips:

Use high-quality sausage: The sausage is the star of this dish, so it's important to use a good quality sausage that you enjoy the flavor of. Look for a sausage that is made with fresh, high-quality meat and spices.

Cook the sausage thoroughly: Make sure to cook the sausage all the way through before adding it to the rice. This will help to prevent the rice from becoming greasy and will also help to keep the sausage from drying out.

Use a good quality rice: The type of rice you use will also affect the flavor and texture of the dish. I recommend using a long-grain rice, such as basmati or jasmine rice. These types of rice are less likely to stick together and will result in a fluffy, flavorful pilaf.

Don't overcook the rice: The rice should be cooked until it is tender but still has a slight bite to it. If you overcook the rice, it will become mushy and bland.

Season the rice to taste: Once the rice is cooked, be sure to season it with salt and pepper to taste. You can also add other spices or herbs, such as cumin, paprika, or oregano, to taste.

Conclusion:

Sausage rice pilaf is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover sausage. With a few simple tips, you can make a flavorful and fluffy sausage rice pilaf that your whole family will enjoy.