Rice, Rice, Sauté-tion
Creamy Sausage and Veggie Rice Skillet with a White Wine Twist
40 minutes
Serves 4
DinnerMediterraneanNut-freeShellfish-free
Herb's take
Inspired by a certain European comfort food ethos but streamlined for weeknight dinner, this recipe transforms basic ingredients into a one-pan wonder. You’ll coax big flavor from sausage and aromatics, give rice a creamy embrace, and learn why a splash of wine is more than just cook’s privilege.
Ingredients
Yield
4
Instructions
- 01Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausage rounds and cook until browned on both sides, about 5 minutes. Remove sausage to a plate.
- 02Add remaining tablespoon of oil to the pan. Sauté the diced onion until translucent, about 3 minutes, then add the minced garlic and cook until fragrant, about 30 seconds.
- 03Stir in the uncooked rice and toast for 2 minutes, stirring frequently.
- 04Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce for 2 minutes.
- 05Add the frozen vegetable mix, browned sausage, paprika, oregano, soy sauce, and 1 1/2 cups of water. Stir to combine.
- 06Bring to a simmer, then cover and reduce heat to low. Cook for 15 to 18 minutes, or until rice is tender and most of the liquid is absorbed.
- 07Uncover, stir in the cooking cream, and season generously with black pepper. Taste and add more soy sauce if needed. Simmer uncovered for 2 to 3 minutes to thicken slightly.
- 08Turn off the heat and let the skillet rest for 5 minutes before serving.
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