Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Lazy Sausage, Mushroom and Sweet Potato Rice
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- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 356
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 41 mg
- Sodium
- 702 mg
Your rice cooker can do more than just steam up a batch of rice. This recipe puts it to work to get a full meal on the table in a fun, fast and nearly hands-free way. A peeled and halved sweet potato gets soft enough during the cooking process so it can be mashed into the rice for an instantly sweet, almost creamy sauce for the pilaf. Italian sausage, fennel, wild mushrooms and sage add big flavor for a hearty, comforting meal.
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 356
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 41 mg
- Sodium
- 702 mg
Ingredients
Directions
- Cook the sausage in a medium nonstick skillet over medium-high heat, breaking up the pieces with a wooden spoon until no longer pink in the middle and cooked through, 6 to 7 minutes.
- Add the rice, bouillon cube, 2 1/4 cups hot water, 1 1/2 teaspoons salt and a few grinds of black pepper to a 10-cup rice cooker. Put the mushrooms, fennel, garlic, sage, butter and cooked sausage on top. Place the sweet potatoes halves on top of everything, pushing them down into the other ingredients just a bit. Close the lid and cook according to the manufacturer's directions.
- Once cooking is complete, open the lid and use a wood spoon to smash the sweet potatoes into the rice mixture. Add the Parmesan and stir until the ingredients are well incorporated and the cheese is melted. Transfer to a serving bowl and garnish with the fennel fronds.
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