Skillet Sausage and Rice

Ingredients

• 15 ml (1 tablespoon)olive oil
• 454 g (1 lb)Italian sausage
• 1 smallyellow onion, chopped
• 2 stalkscelery, chopped (optional)
• About 300 g (2 cups)butternut squash, chopped
• 2 clovesgarlic, minced
• 1 boxflavoured long-grain and wild rice, original recipe, including its seasoning packet
• 720 ml (3 cups)chicken broth
• About 75 g (½ cup)dried cranberries
• About 20 g (1 cup)baby kale
• About 45 g (½ cup)slivered almonds
• To taste, optionalblack pepper

Instructions

1. 1

   Brown the sausage

   Heat the olive oil in a skillet over medium heat. Add the Italian sausage and break it into pieces with a spatula or wooden spoon. Add the onion and sauté until the sausage is no longer pink and the onion has softened.

2. 2

   Add rice mixture

   Stir in the butternut squash and garlic, then sauté for about 1 minute, until fragrant. Add the wild rice and its seasoning packet, chicken broth and cranberries.

3. 3

   Simmer until tender

   Bring the mixture to the boil, then reduce the heat to medium-low. Cover and simmer for about 20 minutes, until the rice and squash are tender and most of the liquid has been absorbed. Stir in the baby kale until wilted, then add black pepper if desired.

4. 4

   Finish and serve

   The mixture may look a little soupy at first, but it will thicken as it stands. Scatter the slivered almonds over the top and serve.

What is skillet sausage and rice?

This is a one-pan American-style rice dish, cooked on the hob rather than baked. Sausage, seasoned wild rice and chicken broth make a savoury base, while squash and cranberries bring a sweet, autumnal contrast.

The combination works because the rice and squash simmer together in the same liquid, taking on the seasoning as they soften. Kale stirred in at the end adds a fresh note, and almonds give the finished dish a crunchy top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 504 calories, 18g protein, 40g carbs, 31g fat.

The rice and squash provide most of the carbohydrates, while the sausage and olive oil contribute much of the fat; sausage also supplies protein. The almonds add further fat and some protein. Pair a serving with a generous portion of green vegetables or salad to round out the plate.

Choosing the ingredients

Sausage: Italian sausage supplies both seasoning and richness. Break it into small pieces as it cooks so it is distributed through the rice.

Rice: The recipe uses a boxed long-grain and wild rice blend with its own seasoning packet. Keep the packet with the rice; it is part of the flavouring for the broth.

Squash and cranberries: Cut the squash into similarly sized pieces so it cooks evenly. Dried cranberries add sweet-tart pops alongside the savoury sausage.

Getting the skillet ready

Brown the sausage: Give the sausage and onion time to cook before adding the liquid. The sausage should no longer be pink, and the onion should be softened.

Build the base: Cook the garlic with the squash for about 1 minute, just until fragrant. This brief step helps release its aroma without letting it burn.

How to judge doneness

Rice and squash: After about 20 minutes covered at a gentle simmer, check that the rice is tender and the squash can be pierced easily. If either is still firm, continue simmering briefly and check again.

Liquid: Most of the broth should be absorbed, though the skillet can look slightly loose straight off the heat. Let it stand for a little while; it thickens as it rests.

Timing and heat

The total cooking time is about 40 minutes, including preparation. Once the pan comes to the boil, lower the heat to medium-low and keep it covered so the rice cooks steadily.

A hard boil can make the liquid disappear before the rice is tender. If the skillet is bubbling vigorously, reduce the heat further.

What to serve alongside

The skillet has sausage, rice, squash and greens in one dish, so it can be served on its own. For a meal with a lighter contrast, add a simple green salad or steamed green vegetables.

Serve soon after topping with almonds so they retain their crunch. Extra black pepper at the table is an easy finishing touch.

Recipe notes & tips

• Chop the squash into evenly sized pieces to help it cook at the same rate.
• Break the sausage into small pieces for an even mix throughout the rice.
• Keep the skillet covered during the simmer so the rice cooks in the broth.
• Check the rice and squash for tenderness before taking the pan off the heat.
• Allow the skillet to stand briefly if it looks loose; it thickens as it rests.
• Add the almonds just before serving for the best crunch.

Variations

• Include celery: Add the chopped celery with the onion for extra savoury flavour.
• Use another green: Stir in spinach in place of baby kale and cook just until wilted.
• Change the nuts: Top with chopped pecans instead of slivered almonds.
• Adjust the sweetness: Use fewer dried cranberries for a less sweet result.
• Add extra vegetables: Stir in diced carrot with the squash and allow it to cook until tender.

Common mistakes to avoid

• Leaving large sausage pieces: Break them up as they cook so they distribute evenly through the rice.
• Burning the garlic: Sauté it with the squash for only about 1 minute, until fragrant.
• Cooking at too high a heat: Reduce to medium-low after boiling to avoid the liquid disappearing too quickly.
• Uncovering too often: Keep the lid on during the simmer so the rice cooks evenly.
• Serving straight away: If the mixture looks soupy, let it stand briefly to thicken.
• Adding almonds too early: Scatter them on at the end so they stay crisp.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a covered pan over a low heat, adding a splash of broth or water if needed, until hot throughout.

Frequently asked questions