Cranberry Rice & Sausage Stuffing with Mushrooms and Fennel
Cranberry Rice & Sausage Stuffing with Mushrooms and Fennel is a gluten free and dairy free side dish. For $1.32 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 14g of protein, 25g of fat, and a total of 406 calories. This recipe serves 6. 53 people were glad they tried this recipe. This recipe from Gluten Free Gigi requires caraway seeds, chicken broth, thyme leaves, and fennel bulb. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid. If you like this recipe, you might also like recipes such as Sausage-and-Fennel Stuffing, Sausage Fennel Stuffing, and Fennel Sausage Stuffing.
Servings: 6
Ingredients:
1 teaspoon caraway seeds (optional, but so good!)
2 cups very hot (near boiling) chicken broth (you may substitute vegetable or beef broth or water, if you wish)
½ cup unsweetened dried cranberries
½ Tablespoon dried rubbed sage
½ cup diced fennel bulb
Several garlic cloves, peeled and sliced (Use at least 2 cloves, but as many as you like is fine – I use 6 or 8.)
1 pound (about 4 large) gluten-free fresh sausages (your choice; I like all-natural mild Italian sausages from a local butcher; use what you like best.)
1 cup assorted gourmet mushrooms, roughly chopped (Oyster, Portabella, Crimini, Chanterelles, etc.; or substitute white button mushrooms, if you prefer)
½ Tablespoon olive oil (or other oil)
½ cup diced onion
1 cup rice
½ teaspoon salt
1 teaspoon dried thyme leaves
Equipment:
sauce pan
frying pan
paper towels
aluminum foil
Cooking instruction summary:
In a 2-quart saucepan over medium heat, cook dry (raw) rice in oil until rice grains go from translucent to white (about 2 minutes); be sure to stir continuously, as the rice can burn quickly.Add cranberries and salt and herbs; stir, then carefully add hot liquid.Cover saucepan and reduce heat to low; set time for 26 minutes.While rice cooks, remove sausages from casings and cook in a large skillet over medium heat, breaking apart into large chunks as they cook.Remove sausages to a paper towel lined plate to drain, cover with foil to keep warm and discard pan juices (reserve pan for next step).In the same large skillet where you cooked the sausages, warm oil over medium-heat, add caraway seeds and cook fennel and onion until tender, about 8 minutes.Add garlic and stir 1-2 minutes, then add mushrooms on top, cover skillet and turn off heat (the steam will be enough to make the mushrooms tender; you don’t want to overcook them and lose the flavor).When the rice is cooked, add it, along with the sausage, to the skillet with vegetables; stir gently to combine.Warm over low flame if needed, then serve immediately.
Step by step:
1. In a 2-quart saucepan over medium heat, cook dry (raw) rice in oil until rice grains go from translucent to white (about 2 minutes); be sure to stir continuously, as the rice can burn quickly.
2. Add cranberries and salt and herbs; stir, then carefully add hot liquid.Cover saucepan and reduce heat to low; set time for 26 minutes.While rice cooks, remove sausages from casings and cook in a large skillet over medium heat, breaking apart into large chunks as they cook.
3. Remove sausages to a paper towel lined plate to drain, cover with foil to keep warm and discard pan juices (reserve pan for next step).In the same large skillet where you cooked the sausages, warm oil over medium-heat, add caraway seeds and cook fennel and onion until tender, about 8 minutes.
4. Add garlic and stir 1-2 minutes, then add mushrooms on top, cover skillet and turn off heat (the steam will be enough to make the mushrooms tender; you don’t want to overcook them and lose the flavor).When the rice is cooked, add it, along with the sausage, to the skillet with vegetables; stir gently to combine.Warm over low flame if needed, then serve immediately.
Nutrition Information:
covered percent of daily need
