Everything-But-The-Kitchen-Sink Rice (Mom's Rice)
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
10 cups
- Serves:
- 10-12
ingredients
- 2 tablespoons extra-virgin olive oil
- 2 lbs loose sausage (Mom always uses Jimmy Dean, one sage, one hot and spicy)
- 4 garlic cloves, minced
- 1 large onion, chopped
- 1 pinch saffron, crumbled
- 3⁄4 cup green olives stuffed with pimiento, drained
- 1 teaspoon ground turmeric
- 1 1⁄4 cups pecan halves
- 1⁄2 cup sunflower seeds, shelled
- 1⁄2 cup pine nuts
- 1⁄2 cup pumpkin seeds, shelled (also known as pepitas)
- 4 cups water
- 2 cups rice (Mom always uses Uncle Ben's Converted Rice, white)
directions
- Over high heat in a very large, heavy-bottomed pan or Dutch oven, heat olive oil with garlic and sausage until browned and crumbled. Add onion and saute until softened and translucent, about 10-12 minutes.
- Add saffron and turmeric and stir well. Stir in olives and cook for 2-3 minutes longer. Then add all the nuts and seeds and cook for 3-4 minutes, stirring constantly.
- Add rice and stir in well to coat with the oils and toast a bit, 2-3 minutes. Then add the water, stir again and bring to a boil. Cover and reduce to a simmer and cook 20-30 minutes or until all water is absorbed. Enjoy!
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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