Sausage and Rice
HatM (by-nc-sa 2.0)

Sausage and Rice

Ingredients

Directions

  1. Wash and drain the rice well, put it in a saucepan with the saffron and boiling water.
  2. Skin the sausage, place it on the top of the rice, and simmer very gently till the rice swells and soaks up all the water.
  3. Serve the sausage in a ring of rice.
  4. Sausage cooked alone should simmer about 20 minutes.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Meat, Grain

Measure: avoirdupois

Ingredient: sausage, rice, water, saffron

Equipment: measuring cups, measuring spoons, saucepan, stove, knife

See Also

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by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

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Mahshy Kosa (Stuffed Zucchini)

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Roze B'khalta (Rice Vegetable Dish)

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Browned Rice

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

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Spanish Franks

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater