Mediterranean Sausage Rice Pilaf

Serves: 10-12 as a side dish


16 ounces Italian sausage, casings removed
1 cup finely chopped onions
cup finely chopped celery
cup finely chopped carrots
1 cup coarsely chopped baby bella mushrooms 
3 cups (2-14.5 ounce cans) low-sodium chicken or vegetable broth
2 cups long-grain rice
2 teaspoons dried oregano leaves
1 teaspoon salt
teaspoon freshly ground black pepper
cup slivered almonds, toasted


  1. Over medium heat, crumble sausage into a large heavy non-stick skillet. Cook, breaking up sausage, with back of a wooden spoon, into small pieces. Cook until sausage is brown. 
  2. Remove sausage from pan with a slotted spoon. Drain all but 2 teaspoons fat. Add vegetables to same skillet and saute vegetables in pan drippings until tender. 
  3. Return sausage to skillet. Stir in broth, rice, oregano, salt and pepper. Bring to a boil. 
  4. Meanwhile, spray a 9 X 13-inch baking dish with non-stick vegetable spray. Add hot sausage/rice mixture. Cover tightly and bake in a preheated 350 degree F oven for about 25 minutes or until rice is cooked and tender. 
  5. Fluff with fork to allow steam to escape and keep grains separate. Sprinkle with almonds and serve immediately.

National Hot Dog & Sausage Council 


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