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My review
Warm Italian Rice Salad with Sausage and Romaine
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Kristin Price
"Salad and entrée in one dish! This quick, hearty, one-pot recipe combines Italian-inspired flavors with the freshness of crisp vegetables for a complete meal in a bowl."
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Ingredients
30 m servings 360Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
- Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
- Prepare Knorr(R) Rice Sides(TM) - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
- Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.
Footnotes
- Cook's Note:
- This recipe was inspired by my surprising discovery of all the pasta with lettuce recipes available, and wanting something warm but really fresh, and with rice instead of pasta.
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