Cream of the Crop Skillet
Sausage, Veggie, and Rice Medley in a Silky Soy-Wine Cream Sauce
40 minutes
Serves 4
DinnerNut-freeShellfish-free
Herb's take
Inspired by the fusion of European pan sauces and Asian stir-frys, this dish delivers comforting rice, seared sausage, and vibrant veggies all cloaked in a rich, tangy cream sauce. You'll learn the magic of deglazing and why cream plus soy is criminally underrated.
Ingredients
Yield
4
Instructions
- 01In a medium saucepan, bring 2 cups water and 1/2 teaspoon salt to a boil. Stir in the rice, lower heat to a simmer, cover, and cook for 16–18 minutes until tender. Fluff with a fork and keep covered.
- 02While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage in a single layer and sear until browned on both sides, about 4–5 minutes total. Remove sausage to a plate.
- 03Add the remaining 1 tablespoon olive oil to the skillet. Pour in the frozen veggies and sauté until heated through and just starting to pick up some color, about 5–6 minutes.
- 04Sprinkle in the garlic powder and onion powder. Stir well to coat veggies and cook for 1 minute to wake up the spices.
- 05Pour in the white wine, scraping the bottom of the skillet to dissolve any browned bits. Simmer for 2 minutes to reduce slightly.
- 06Lower the heat to medium. Return sausage to the pan. Stir in soy sauce, black pepper, and 1/2 teaspoon salt.
- 07Add the cooked rice. Toss until rice, sausage, and veggies are well combined and evenly distributed.
- 08Reduce heat to low. Gently stir in cooking cream until everything is silky and heated through, about 2 minutes. Taste and adjust seasoning if needed.
- 09Serve hot, straight from the pan, scooped into bowls.
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