Thursday, November 20, 2014

Brown Rice and Red Bean Sausage Stuffing (Throwback Thursday)


It's Throwback Thursday so I thought I would share another great alternative for the traditional bread stuffing.   This Brown Rice and Red Bean Sausage Stuffing 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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