Baked rice with sausage (or whatever else you like)
Well, the holiday season is behind us, and many of us are recuperating financially from all of the expense. I must testify that the Lord is faithful, and during times like these, I frequently request sincerely in prayer,"Give us this day our daily bread" (Matthew 6:11). The Lord has never failed to provide.
Following our return from Wisconsin, we were painfully reminded that there were no groceries in the house to greet us (we made sure to have nothing spoil while we were gone.). We immediately began thawing a turkey we had stored in the freezer when we stocked up during Thanksgiving. The situation hasn't been desperate, but things have definitely been a little tight. Because rent and other bills were due at the beginning of January, there really wasn't much available for the grocery budget for these first two weeks of January! Needless to say, God came through! We mentioned our plight to no one except the Father in the name of the Son, and not only was Scott given two bags of assorted venison products from his part-time employer at the close of the deer season, but then some dear friends who were moving away dropped off a large box of food from their freezer they had to empty. Little did they know how much it was appreciated! Nope, this doesn't embarrass me one little bit. I think it is AWESOME how God meets our needs when we ask Him and how the folks He uses don't even realize they are instruments of prayer. This is a faith builder for my family and keeps us humble! Please be encouraged if you're struggling, and don't forget to pray for your needs! Sometimes the Lord will lead you to ask others for help too, and that can be a challenge to your pride. Remember, He expects us to overcome that!
Several weeks ago I mentioned that I wanted to post economical recipes for hungry, large families. I discovered this dish a couple months ago and made it for a church luncheon. It was much tastier than I expected and was well received. My kids and I are not big rice fans. My husband likes it, but over all, we are really more of a potato people. Rice, however, is economical, easy to store, and pretty flexible, so I try to use it as much as I can. I've always liked "Rice A Roni" (the San Francisco treat!), and the flavor and texture of the rice in this dish reminds me of it. Another great thing about this dish is that, like our "Fill in the Blank Oatmeal Bars", you can trade out ingredients or add more to suit your pantry. I found this recipe in a 2001 Taste of Home recipe book. Emily was originally going to make this dish today, but then cut her finger while chopping the celery, so Hayden is taking over.
Emily begins chopping the veggies.
Stitches? Daddy cleans and "glues" her wound back together with Superglue.
2 pounds bulk Italian sausage or any diced or ground meat of your choice (we used spicy venison sausage)
4 celery ribs, thinly sliced (we used one - my kids dislike celery)
1 large onion
1 large, green pepper, chopped (we used about 1 cup of combined red and green pepper)
4 1/2 cups water
3/4 cup dry chicken noodle soup mix with the short noodles (1 1/2 envelopes)
1 can cream of chicken soup
1 cup uncooked white rice (you could use brown if it cooks quickly)
1/4 to 1/2 cup dry bread crumbs
2 tablespoons butter or margarine, melted
With these three ingredients, you can make any rice dish taste like Rice A Roni.
After these were thawed, Scott removed them from their casings.
Chop all your vegetables.You can leave them out, or even replace them with others, like frozen, fresh, or canned peas, corn, or green beans.
Before and after.
In a large saucepan, bring 4 1/2 cups water to a boil. Stir in 1 1/2 packets of dry soup mix and simmer, uncovered for five minutes or until noodles are tender. Preheat oven to 350 degrees while simmering.
Stir in can of soup, 1 cup of uncooked rice, and sausage mixture. Mix well. You may need to use a whisk to break down the can of soup.
Transfer to a greased 13x9x2 in. baking dish.
Cover and bake at 350 degrees for 40 minutes.
When casserole is almost finished baking, melt 2 tablespoons butter and combine with 1/4 cup dry breadcrumbs. If it is too sticky, add some more breadcrumbs.
After 40 minutes, uncover casserole, top with breadcrumbs, and bake uncovered another 10-15 minutes. Remove from oven.
Let stand 10 minutes before serving.
We served this today with a "Johnny Cake" (cornbread that is not muffin style).
A Johnny cake is delicious, easy, and inexpensive.
I used two boxes of Jiffy cornbread mix at about .59 a box.
Double and follow the directions on one of the boxes, stir in an additional 1/4 cup extra milk, an extra egg, and 1/4 cup brown sugar. You may need to bake it an additional 5-10 minutes. Test the center with a knife.
The extra egg and milk keep it from getting too crumbly and enable it to slice more nicely.
All righty, then!
In this manner, therefore, pray:
Our Father in heaven,
Hallowed be Your name,
Your kingdom come,
Your will be done
On earth as it is in heaven.
Give us this day our daily bread.
And forgive us our debts,
As we forgive our debtors.
And do not lead us into temptation,
But deliver us from the evil one.
For Yours is the kingdom and the power and the glory forever. Amen