Tuesday, November 13, 2012

Brown Rice and Red Bean Sausage Stuffing

I am finally getting my self into the Thanksgiving mood. I love traditional bread stuffing and I am hoping to make my mother's stuffing to post soon.  Now this is not so traditional since it's rice, but it is fabulous.  It's a very savory rice and beans with sausage and it would go perfectly well with all the other side dishes for Thanksgiving.  We ate it as a main meal and my son and husband loved it to bits.   The leftovers have already been spoken for in the lunch boxes so I know I must make this dish again. I used good quality hot Italian sausage, brown rice and red kidney beans so it was pretty healthy and nutritious too.  I loved that I just used leftover brown rice from our rice and curry meal the day before. You can't beat getting a second meal out of leftover rice that has this flavor punch.

5 cups cooked cold brown rice
1 (15oz) can red kidney beans
1lb of hot Italian Sausage
1 medium onion chopped
2 stalks of celery chopped
1 bell pepper diced (or any sweet pepper)
1 Tbs of grated fresh garlic
1/2 tsp dried thyme
1 tsp paprika
1 1/2 tsp of poultry seasoning
1-2 tsp fresh sage minced
black pepper and salt to taste to taste
2 Tbs soy sauce
red chili flakes (to taste)

Have your rice cooked and cooled.  This works best with leftover rice. Next brown sausage in a large pan or skillet.   Depending on the sausage you use, drain all but 1 Tbs of oil from the sausage.  I had only about 1 Tbs with the sausage I used so I did not have to drain it. Next add the diced celery, peppers and onions.  Saute for 3-4 minutes.  Next add garlic and saute for another few minutes.

Then add the ground thyme, poultry seasoning, red chili flakes, salt, pepper, paprika and fresh sage.  Then add the drained and rinsed beans and soy sauce.

 Finally add the cooked brown riced and mix well.  Serve hot as a side dish or as a main dish. Enjoy.

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  1. Stuffing is our favorite side on Thanksgiving. This rice version looks so good, I am going to have to try it!

  2. This is a fabulous gluten-free option (changing soy to braggs amino acids). Thank you! I was going to skip stuffing this thanksgiving because the gluten-free ones just never taste right. This is perfect!

  3. Oh, I like this stuffing variation with rice!

  4. What a great idea for leftover rice! You got a whole new delicious dinner out of it!

  5. I grew up with rice stuffing instead of bread so this looks perfect to me, and absolutely delicious. I'd be laying dibs on it for lunch as well!

  6. You are top notch with these traditions my friend this looks fantastic :)

    Choc Chip Uru

  7. We had so many beans and rice dishes when I was growing up and this reminds me of the. Mostly we had pinto beans and there was always rice. My parents were from Louisiana and rice and beans were a staple. Great recipe.

  8. Coming from the south, rice dressing would never have been allowed at the Thanksgiving table, but then I'm not in the south anymore. :) We ate a lot of beans and rice, but Thanksgiving was cornbread stuffing. B and I could easily make a meal out of this beans and rice dish. It's very similar to our Red Beans and Rice, but we use Andouille instead of Italian. Such a great recipe for the season!

  9. Oh my...this stuffing is FABULOUS! I am definitely making this...but I want it as a main dish!


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