November 27, 2016
Comfort Food, Dinner, Lunch,
Main Dish, Casseroles, Pork, Pork Sausage, Rice, White Rice, Vegetables, North American, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Bowl Does it!, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Stove Top, No Eggs, Make it from scratch more
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"This is another 'Old School Classic' recipe. This is something my Mom used to make often; but, I have seen tons of versions online - must be that time of year, for the Fall Casseroles. Now, back in the day; Mom used canned butternut squash and mushrooms; and, probably did not add fennel to her version. But, today, I definitely take advantage of the frozen squash; fresh mushrooms and fennel. This is just a good, easy, 'comfort' dish. There is a bit of chopping involved; but, nothing difficult - plus, it makes a big dish!"
Sausage ... Add 1/2 of the olive oil to a large oven proof saute pan; and, bring to medium high heat. Add the sausage; and saute, breaking it up as it cooks. Once the sausage is golden brown; transfer to a dish or plate, lined with a paper towel to drain. NOTE: If you don't have a stove top to oven proof pan; simply use your favorite saute pan. Then, you will need to transfer everything to an oven proof baking or casserole dish.
Mushrooms ... In the same pan with the sausage drippings; add the mushrooms - and, more oil, if necessary. Cook 4-5 minutes until they begin to brown. Do NOT salt at this point. Then, reduce the heat to medium; and, add the celery, onion, garlic, fennel, bell peppers, and a pinch of salt and pepper. Saute another 3-4 minutes - stirring often.
Sausage and Rice ... Add the sausage back in, water chestnuts, rice; and, stir until everything is well combined. You want to make sure the rice is completed mixed in with all the sausage and vegetables; then, add the broth; and, stir. Season again with a bit of salt and pepper, if needed. Always season as you go.
Bake ... In a 350 degree preheated oven, on the middle shelf. Cover the pan with a lid or foil; and, bake for 60-75 minutes, until the rice is tender and fluffy. I like to try to stir it once or twice as it cooks.
Serve and ENJOY! ... Garnish with scallions; and serve. A green salad is the perfect side dish. My friend insists on finishing it off with cheese; personally, I don't like the cheese - but, again, it is all personal tastes.
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