Rice and Sausage Casserole
By Morgan BollingPublished on August 19, 2016
Time
1½ hours
Yield
Serves 8 to 10
Ingredients
Before You Begin
Lundberg Organic Long-Grain White Rice is the test kitchen’s favorite long-grain rice. To minimize the loss of liquid through evaporation, transfer the broth mixture to the rice as soon as it comes to a boil.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spread rice in 13 by 9-inch baking dish.
- Cook sausage in large saucepan over medium-high heat until no longer pink, 4 to 6 minutes, breaking up meat with spoon. Add onions, celery, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and cook until vegetables are softened, 5 to 7 minutes, scraping up any browned bits. Add sage and garlic and cook until fragrant, about 30 seconds.
- Stir in broth, wine, and cream and bring to boil. Once boiling, immediately pour over rice in baking dish. Cover dish tightly with double layer of aluminum foil. Bake until rice is tender, 40 to 45 minutes. Remove from oven and let stand, covered, for 10 minutes. Fluff rice with fork and stir in parsley. Season with salt and pepper to taste. Serve.
Time
1½ hoursYield
Serves 8 to 10Ingredients
Ingredients
Ingredients
Why This Recipe Works
To make this savory rice dish, we cooked the rice in the oven to approximate the controlled, indirect heat of a rice cooker (with no risk of scorching). Swapping flavorless water for a combination of chicken broth, wine, and cream added complexity. Adding 1/2 pound of bulk sausage gave the dish meaty richness. A hefty dose of fresh parsley at the end brightened up the dish.
Before You Begin
Lundberg Organic Long-Grain White Rice is the test kitchen’s favorite long-grain rice. To minimize the loss of liquid through evaporation, transfer the broth mixture to the rice as soon as it comes to a boil.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spread rice in 13 by 9-inch baking dish.
- Cook sausage in large saucepan over medium-high heat until no longer pink, 4 to 6 minutes, breaking up meat with spoon. Add onions, celery, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and cook until vegetables are softened, 5 to 7 minutes, scraping up any browned bits. Add sage and garlic and cook until fragrant, about 30 seconds.
- Stir in broth, wine, and cream and bring to boil. Once boiling, immediately pour over rice in baking dish. Cover dish tightly with double layer of aluminum foil. Bake until rice is tender, 40 to 45 minutes. Remove from oven and let stand, covered, for 10 minutes. Fluff rice with fork and stir in parsley. Season with salt and pepper to taste. Serve.
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