Sausage Rice Pilaf Recipe

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In Goshen, Indiana, Deborah Downing serves this nicely seasoned rice casserole with a fresh green salad and some crusty bread or rolls. "It's one of our favorite sausage recipes. My family likes freshly grated Parmesan cheese on their helpings.

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TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES: 8 servings


  • 2 pounds bulk Italian sausage
  • 1 large onion, chopped
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 2 cups uncooked long grain rice
  • 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
  • 2 cups water
  • 2 teaspoons dried oregano
  • Grated Parmesan cheese, optional

Nutritional Facts

1 cup: 377 calories, 15g fat (5g saturated fat), 47mg cholesterol, 873mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 17g protein.


  1. In a large skillet over medium heat, brown sausage; drain. Add onion and mushrooms; saute until onion is tender. Add rice, consomme, water and oregano; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55-60 minutes or until rice is tender, stirring once. Sprinkle with Parmesan cheese if desired. Yield: 8 servings.
Originally published as Sausage Rice Pilaf in Quick Cooking July/August 1998, p43

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