Sausage Rice Pilaf Recipe
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Sausage Rice Pilaf

By: Debbie Downing  
"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."

Rating: This weblink has been rated 6 times with an average star rating of 3.7 Read Reviews (5)

Rate/Review | 202 people have saved this

Prep Time:
10 Min
Cook Time:
55 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 pounds bulk Italian sausage
  • 1 large onion, chopped
  • 1 (6 ounce) jar sliced mushrooms, drained
  • 2 cups uncooked long grain rice
  • 2 (10.5 ounce) cans condensed beef consomme, undiluted
  • 2 cups water
  • 2 teaspoons dried oregano
  • grated Parmesan cheese

Directions

  1. 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. x 2-in. baking dish. Cover and bake at 350 degrees F for 55-60 minutes or until rice is tender, stirring once. Sprinkle with Parmesan cheese if desired.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2008 by Emily 
I followed the directions exactly, but after an hour of cooking, the rice was still hard. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by mlektd 
i followed the recipe exactly, but did it on the stove top, covered instead of in the oven. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2009 by gapch1026 
I, too, made this on the stovetop instead of the oven by cooking the rice with beef broth,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2007 by Kristen 
This was a good recipe. It might be a little plain for some, but it was still good. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2007 by Mimi 
I have had this recipe for over 30 years and it is the best! It never fail to get compliments... MORE

 
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