Side Pannel
Simple Rice Stuffing
Simple Rice Stuffing
- Recipe Submitted by maryjosh on 11/30/2019
Ingredients List
- 2 cups cooked rice
- 1 8 oz. package white button mushrooms cleaned and chopped
- 1 15 oz bag frozen peas
- 2-3 stalks of celery chopped
- 1 medium onion chopped
- 2 TBS olive oil
- 3-4 cloves garlic chopped
- fresh parsley
- 1 1/2 cups Pecronio Romano
- 1 loaf Italian bread- stale cubed
- 1/2 cup milk
- 1 package chicken and apple sausage diced
- salt & pepper
Directions
Cook rice according to package directions.
Chop onions, celery, parsley and garlic; set aside.
Clean and chop mushrooms and set aside.
Cube bread; and add to bowl of milk seasoned with salt and pepper.
Add 2 tablespoons of oil to large frying pan. Then saute 1/2 cup of onion and 2 tablespoons garlic.
Squeeze milk from bread then add bread to large frying pan with onions and garlic.
Mix well. Once a little golden brown remove from heat and transfer to a large bowl.
Slice sausage; set aside.
Add 2 tablespoons of olive oil to a large pan. Then saute remaining onions, garlic, celery, mushrooms and parsley. Cook till onions, mushrooms and garlic are soft.
Then add sausage and frozen peas to pan and mix well. Once peas are cooked remove all vegetables from pan and mix with bread.
Then add cooked rice and 1 cup of grated Pecronio Romano to vegetable and bread mixture.
Transfer to baking pan top with remaining cheese and bake for 10-15 minutes if serving that day. If making ahead- reheat in covered baking dish for 20-30 minutes or until stuffing mixture is warm.
Serve alone or along side your favorite holiday meal.
Chop onions, celery, parsley and garlic; set aside.
Clean and chop mushrooms and set aside.
Cube bread; and add to bowl of milk seasoned with salt and pepper.
Add 2 tablespoons of oil to large frying pan. Then saute 1/2 cup of onion and 2 tablespoons garlic.
Squeeze milk from bread then add bread to large frying pan with onions and garlic.
Mix well. Once a little golden brown remove from heat and transfer to a large bowl.
Slice sausage; set aside.
Add 2 tablespoons of olive oil to a large pan. Then saute remaining onions, garlic, celery, mushrooms and parsley. Cook till onions, mushrooms and garlic are soft.
Then add sausage and frozen peas to pan and mix well. Once peas are cooked remove all vegetables from pan and mix with bread.
Then add cooked rice and 1 cup of grated Pecronio Romano to vegetable and bread mixture.
Transfer to baking pan top with remaining cheese and bake for 10-15 minutes if serving that day. If making ahead- reheat in covered baking dish for 20-30 minutes or until stuffing mixture is warm.
Serve alone or along side your favorite holiday meal.
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