Smoked sausage rice pilaf

Name: Smoked sausage rice pilaf - Marcela J.
Ingredients: 6 thin smoked sausages; a small bowl of rice; 3 tablespoons of tomato juice; 1 tablespoon of oregano; salt; pepper; vegeta; parsley

Appetizers - Smoked sausage rice pilaf by Marcela J. - Recipia

I have made this rice pilaf with smoked sausages many times, especially when I don't have time for something complicated and want something filling. I like that you don't need expensive ingredients or special techniques, just be careful not to let the rice stick to the bottom of the pot. It can be easily made even on a busy day and works well with leftover sausages. Quick Info Total Time: approximately 35-40 minutes Preparation Time: 5 minutes (chopping and measuring) Cooking Time: 30-35 minutes Servings: 3-4 Difficulty: easy Recipe Type: main dish with meat, suitable for lunch or dinner Ingredients 6 pieces of thin smoked sausage (I cut them into rounds or halves, depending on their size) a small bowl of rice (about 150-200 g, any regular type) 3 tablespoons of tomato juice (I use canned, not ketchup) 1 tablespoon of dried oregano salt, pepper to taste vegetable seasoning (optional, to taste) fresh parsley, a little, for garnish Preparation Method 1. I measure the rice in a small bowl, put it in a pot, and add enough water to cover it well (usually twice the volume of the rice). I place the pot on medium heat. 2. I let the rice boil uncovered until the grains are almost soft and have absorbed most of the liquid, stirring occasionally. If the water reduces too quickly, I add a little more, not too much at once. 3. While the rice is boiling, I slice the thin smoked sausages into rounds or suitable pieces. 4. When the rice is almost ready, I add the sliced sausages, the 3 tablespoons of tomato juice, a tablespoon of oregano, salt, and pepper. If I use vegetable seasoning, I add just a little, as the sausage is already salty. 5. I mix well, reduce the heat to low, and leave the pot uncovered for another 5-10 minutes, allowing the flavors to combine and the sausages to soften a bit. If the liquid reduces too much, I can add a little more water, but it shouldn't be a soupy pilaf. 6. Finally, I turn off the heat and add a little chopped parsley. I taste and adjust the salt or pepper if needed. Why I make the recipe often It's a quick and hearty version of pilaf. The ingredients are accessible, and you don't need raw meat or broth. I like that you can adjust the quantities, and it's not sensitive to small changes. It can be made with whatever you have in the fridge and holds up well until the next day. Tips and Variations Tips The rice needs to be monitored so it doesn't stick and isn't too dry or too watery at the end. The smoked sausage gives the main flavor, so I use a more flavorful one, not sweet. I don't add all the tomato juice at once because it can become too sour if it boils for too long. Substitutions If I don't have smoked sausages, I sometimes use kabanos or leftover smoked deli meats. It can also work with parboiled rice, but then the cooking time decreases. Variations You can add finely chopped onion at the beginning, with the rice, but it's not mandatory. Sometimes I also add a few slices of bell pepper or carrot if I have them on hand. Serving Ideas I serve it warm, simply, with a little parsley or greens on top. It also goes well with pickles or a simple salad. Frequently Asked Questions What type of rice is best? I use round or standard rice, not basmati. The important thing is that it doesn't break apart and stays slightly sticky. Can I use fresh sausages instead of smoked? The recipe works best with smoked sausages, but it can also be made with fresh ones, just the final taste will be simpler and may require more salt and spices. Can it be made without vegetable seasoning? Yes, vegetable seasoning is completely optional. If you have saltier sausages or if you don't usually use it, you can skip it. How much tomato juice should I use if I don't have a measure? Three full tablespoons are enough for taste and color without overpowering the flavor of the sausages. Can I double the recipe? You can easily double the ingredients, but make sure to adjust the amount of water and use a larger pot. Nutritional Values Approximately, for one serving: around 400-450 kcal, of which carbohydrates 60 g, proteins 14-18 g (varies depending on the sausages), fats 12-15 g. Approximate values, may vary depending on the type and amount of sausage used. The pilaf contains some fiber from the rice and greens, and it doesn't have much sugar or saturated fats if you choose leaner sausages. Storage and Reheating It can be stored in the fridge for 1-2 days in a covered container. When reheating on the stove or in the microwave, add a little water so it doesn't dry out. I do not recommend keeping it longer, as the sausages can release fat and the rice becomes too hard or dry.

Smoked sausage rice pilaf

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