Beer and sausage pilaf
Prep Time
Price Per Serving
Cooking Mode
375 ml (1½ cups) cup frozen green peas
5 sprigs rosemary
To taste salt and pepper
3 celery stalks
250 ml (1 cup) cup button mushrooms cut in half
250 ml (1 cup) cup beef broth
1 bottle of 341 ml cup Belle Gueule Pilsner beer
375 ml (1½ cups) cup long grain rice
1 red onion
45 ml (3 tbsp.) tbsp olive oil
1½ lb. lb. pork sausage, cut into 1 cm (½ in.) slices
375 ml (1½ cups) cup frozen green peas
5 sprigs rosemary
To taste salt and pepper
3 celery stalks
250 ml (1 cup) cup button mushrooms cut in half
250 ml (1 cup) cup beef broth
1 bottle of 341 ml cup Belle Gueule Pilsner beer
375 ml (1½ cups) cup long grain rice
1 red onion
45 ml (3 tbsp.) tbsp olive oil
1½ lb. lb. pork sausage, cut into 1 cm (½ in.) slices
Directions
1Brown sausage and onion in a large non-stick skillet over medium heat. Add rice and continue cooking for 1 minute, stirring constantly. Deglaze with beer and bring to a boil.
2Place mixture in slow cooker and add remaining ingredients (except green peas).
3Cover and cook on low for 6 to 7 hours or until rice is tender.
4Add green peas 30 to 45 minutes before end of cooking. Adjust seasoning before serving.
5Preheat oven to 180°C (350°F).
6Place mixture in a baking dish and add remaining ingredients (except green peas) plus 250 ml (1 cup) of beef broth. Season to taste.
7Cover and bake for 2 to 3 hours, stirring occasionally. Monitor amount of liquid and adjust if required.
8Add peas 30 to 45 minutes before end of cooking. Adjust seasoning before serving.
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Personal Note
Personal Note