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Home » Type » Main Courses » Chicken » One-Pot Brown Rice Pilaf with Chicken Sausage, Mushrooms, and Rosemary {Gluten-Free}

One-Pot Brown Rice Pilaf with Chicken Sausage, Mushrooms, and Rosemary {Gluten-Free}

December 7, 2016 by Faith 6 Comments

One-Pot Brown Rice Pilaf with Chicken Sausage, Mushrooms, and Rosemary {Gluten-Free} is a fuss-free comforting fall meal that’s perfect for entertaining with! And it’s easy to double if you’re feeding a crowd.

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There’s no rule that says holiday entertaining has to be a fancy five-course meal, or has to involve some kind of roast along with an elaborate spread. Sometimes simple and rustic food is best, especially for a last-minute gathering of close family and friends.

This casserole-like meal is healthy comfort food at its finest. Brown rice lends a subtly nutty flavor that pairs perfectly with earthy mushrooms. Chicken sausage can be swapped out for turkey sausage if that’s your preference, and rosemary adds a woodsy complexity. All in all, it’s the perfect fall meal.

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I was able to keep the amount of oil down in this recipe by using Swanson® Organic Free Range Chicken Stock to cook up the mushrooms, onion, and sausage. Not only does this little trick let you use less oil than you’d otherwise have to use, but the sausage browns and the veggies get tender while absorbing the deep flavor from this stock so your end result is even more delicious. How is that for a healthy holiday hack?!

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A couple other things I want to mention about this recipe. If you can find fresh rosemary, by all means use it. My grocery store was sold out so I had to go with dried rosemary, but fresh would have been even better. Regarding cooking rice, a quick rinse will help get rid of excess starch so it cooks up fluffier, and a brief 15-minute soak in water before cooking will help shorten the cooking time and make the rice less brittle so it’s less likely to break. Or if you have leftover brown rice on hand, you can use that instead; just add it to the pot along with a splash of chicken stock once the sausage and vegetables are done, and cook until the rice is warm.

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You can make this dish as part of a holiday potluck, or for a full meal in itself, serve this along with a big salad like my Spring Mix and Roasted Green Bean Salad with Creamy Maple-Miso Dressing or my vegan Roasted Delicata Squash, Pardina Lentil, and Kale Salad with Maple-Pear Balsamic Vinaigrette.

Other than cookies, what’s your favorite dish to bring to a holiday potluck?

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One-Pot Brown Rice Pilaf with Chicken Sausage, Mushrooms, and Rosemary {Gluten-Free}
Prep time:  10 mins
Cook time:  50 mins
Total time:  1 hour
Yield: 4 servings
 
One-Pot Brown Rice Pilaf with Chicken Sausage, Mushrooms, and Rosemary {Gluten-Free} is a fuss-free comforting fall meal that’s perfect for entertaining with! And it’s easy to double if you’re feeding a crowd.
Ingredients
  • 1 cup (180 g) long-grain brown rice
  • 2 tablespoons extra-virgin olive oil
  • 12 oz (340 g) button mushrooms (brown or white), halved or quartered depending on size
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 1 lb (450 g) bulk chicken sausage (see Note)
  • 2¼ cups (530 ml) Swanson® Organic Free Range Chicken Stock, divided
  • 1½ teaspoons Worcestershire sauce (see Note)
  • 1 teaspoon dried rosemary or 1 tablespoon minced fresh rosemary
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt (omit if your sausage is salted)
  • ¼ cup chopped fresh flat-leaf parsley
Instructions
  1. Rinse the rice in a sieve under cool running water and then soak it in lukewarm water for 15 minutes.
  2. Meanwhile, add the oil to a medium-large pot over high heat. Once hot, add the mushrooms, onion, garlic, sausage, and ½ cup chicken stock. Cook uncovered until the sausage is browned, the mushrooms are tender, and the liquid is evaporated off, about 10 minutes, stirring occasionally.
  3. Heat the remaining 1¾ cups chicken stock to a simmer and keep it warm.
  4. Rinse and drain the rice and add it to the pot with the sausage. Cook until it’s toasted and smells nutty, about 3 minutes, stirring occasionally.
  5. Add the Worcestershire sauce, rosemary, pepper, salt, and warm chicken stock; bring to a boil and then cover the pot, turn the heat down to very low, and cook until the water is absorbed and the rice is tender, about 30 to 35 minutes.
  6. Turn the heat off and let the rice sit covered for 10 minutes before fluffing with a fork and mixing in the parsley.
  7. Serve.
Notes
Chicken Sausage: If you can’t find bulk sausage, you can buy raw sausage links and remove the sausage from the casings. You could also use turkey sausage.

Worcestershire Sauce: I use a gluten-free brand of Worcestershire.

Cooking Time for Rice: The rice may take longer to cook on a humid day.
3.3.3070

Disclosure: I’m thrilled to partner with Swanson® as a brand ambassador. I received the Swanson® products that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.

Filed Under: Chicken, Gluten Free Tagged: Brown Rice, Chicken Sausage, Gluten-Free, Healthy Comfort Food Recipes, Mushrooms, One-Pot Dinner, Pilaf, Recipes, Rosemary, Swanson, Swanson® Organic Free Range Chicken Stock, Weeknight Dinner

Comments

  1. Aly ~ Cooking In Stilettos says

    December 12, 2016 at 4:29 am

    Such valuable cooking tips – I need to remember to rinse the rise. I love using their stocks in recipes.

    Reply
  2. Angie | Big Bear's Wife says

    December 9, 2016 at 2:45 pm

    I would totally serve this as a holiday meal! It has everything that I love in it. Really, I practically love every dish with rice and mushrooms! haha

    Reply
  3. Ashley @ Wishes & Dishes says

    December 8, 2016 at 12:38 pm

    I love the idea of easy entertaining! This would make it a breeze!

    Reply
  4. lauren Kelly Nutrition says

    December 7, 2016 at 5:16 pm

    I love this recipe and your pictures are incredible!

    Reply
  5. Brandy | Nutmeg Nanny says

    December 7, 2016 at 8:31 am

    Oh yum! Hubby loves rice pilaf! Love the addition of chicken sausage!

    Reply
  6. Rosa says

    December 7, 2016 at 5:32 am

    That looks so scrumptious! I love pilaf-style rice.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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