Time 45m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes. When it’s done, sprinkle over some chopped parsley and serve.
Time 1h Yield 6 Number Of Ingredients 9 Steps:
In 3-quart saucepan, melt 1/4 cup of the butter over medium-high heat. Cook onion in butter 3 minutes. Add mushrooms; cook 3 minutes longer, stirring occasionally, until onion is tender and mushrooms are golden. Add wild rice and brown rice; cook and stir 1 minute. Stir in broth. Heat to boiling; reduce heat. Cover; simmer 45 to 50 minutes or until rice is tender and liquid is absorbed. Stir in remaining 2 tablespoons butter, the thyme, salt and pepper.
Time 30m Yield 4 Number Of Ingredients 10 Steps:
Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.
Time 1h40m Yield 6 Number Of Ingredients 13 Steps:
In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring frequently, until cooked through. Drain, and set aside. Clean out Dutch oven; melt 2 tablespoons of the butter over medium heat. Add onions and thyme; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add remaining 2 tablespoons butter, and stir to melt; stir in mushrooms and celery. Increase heat to medium-high; cook 4 to 5 minutes, stirring occasionally, until mushrooms release juices and then brown. Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.
Time 1h5m Yield 8 servings. Number Of Ingredients 8 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.
Time 35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Slice open and remove the casings from sausage. Spray a large nonstick saucepan with nonstick spray, heat over medium-high heat. Add the sausage, mushrooms, and onion, breaking up the sausage with a fork. Cook until sausage is browned and the mushrooms and onion are tender, about 8 minutes. Add the rice and broth, stirring well, bring to a boil. Cover, reduce the heat, and simmer until broth has evaporated and rice is tender (about 20 minutes). Stir in Parmesan cheese and pepper.
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.
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.
