Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Creamy Mushroom Rice and Sausage

Featured in the Honolulu Star-Advertiser on September 7, 2016.
Recipe compliments of Tish Buhr.
Reprinted with permission from The Hawaii Book of Rice.

electric_kitchen_logo

Ingredients:

Creamy Mushroom Rice and Sausage

  • 2 cups long grain rice
  • 1/4 cup wild rice
  • 3 cups water
  • 1 pound breakfast sausage
  • 1/2 cup butter
  • 1 medium onion, diced
  • 1 cup sliced mushrooms
  • 2/3 cup flour
  • 2 1/2 cups low sodium chicken broth
  • 1/2 teaspoon pepper
  • 1/2 cup whipping cream

Directions:

  1. Cook the long grain and wild rice in water.
  2. In a skillet, cook sausage, breaking into pieces while cooking.
  3. Drain oil and set cooked sausage aside.
  4. In a skillet, melt butter and cook onion until tender.
  5. Add mushrooms and cook for 1 minute.
  6. Sprinkle with flour and mix well.
  7. Cook for about 3 minutes or until flour is lightly browned.
  8. Add chicken broth and pepper.
  9. Stir until thickened.
  10. Add cream.
  11. Remove from heat.
  12. Fold sausage and mushroom mixture into rice.
  13. Let stand 30 minutes before serving.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
80 calories, 42 g fat, 21 g saturated fat, 105 mg cholesterol, greater than 700 mg sodium, 74 g carbohydrate, 2 g fiber, 2 g sugar, 23 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.