Tomorrow we are having Sausage and Wild Rice Casserole for dinner. This is a semi-homemade meal as you take some help from Uncle Ben's (or any brand you like). And since it's Monday, I'm making Southern Biscuits. Biscuits are very easy to make and they taste great. This is an Alton Brown recipe so you know it will be good! If you haven't made them from scratch before, give this recipe a try!
Sausage and Wild Rice Casserole
Brandie (Bekah’sMomma from Cooking Light Super Fast Suppers)
½ lb reduced sausage
2 small onions diced
2 c water
1 (6.2 oz) package fast cooking long grain and wild rice (I used Uncle Ben’s)
½ t dried oregano
¼ t crushed red pepper
1 c frozen green peas
Heat a large skillet over medium heat and spray with cooking spray. Add sausage and cook until brown, remove from pan. Cook onion until caramelized, add water to pan and bring to a boil. Add rice, season packet, oregano, red pepper and return to a boil. Cover, reduce heat and cook until water is absorbed (~ 4min). Stir in sausage and peas and heat through.
Amy - amylz
Recipe courtesy Alton Brown, 2007
1 cup skim milk
1 tablespoon freshly squeezed lemon juice
9 1/4 ounces all-purpose flour, plus extra for rolling
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 ounce unsalted butter, chilled
2 tablespoons shortening
Preheat the oven to 450 degrees.
Combine the milk and lemon juice in a glass measuring cup and place in the refrigerator.
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Using your fingertips and working quickly, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. Make a well in the center and pour in the chilled milk mixture. Stir just until the dough comes together. The dough will be very sticky. Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet so that they just touch. Reform the scrap dough, working it as little as possible and continue cutting. Bake until biscuits are tall and light gold on top, approximately 15 to 20 minutes.
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 12 biscuits