Montagnon rice


Montagnon rice
This rustic dish, with a nod to the mountains of eastern France, combines pre-cooked rice with morsels of smoked sausage and globe artichokes.
12K 1 5
Grade this recipe:

Last modified on: June 22th 2022

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
28 min.15 min.43 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 20 min.
Montagnon rice
Prépare1 lb + 12.2 oz purple globe artichokes, chop into small pieces and set aside.

Stage 2 - 5 min.
Montagnon rice

Stage 3 - 3 min.
Montagnon rice
Chop 5.3 oz cooked Morteau sausage into small pieces and set aside.

Stage 4 - 1 min.
Montagnon rice
Pour 3 tablespoons oil into a large saucepan on medium heat. When good and hot, add the chopped onion, salt and pepper.

Cook for 1 minute without colouring.

Stage 5 - 5 min.
Montagnon rice
Add the sausage and fry to your taste.

Stage 6 - 2 min.
Montagnon rice
Add the artichokes and mix well.

Stage 7 - 2 min.
Montagnon rice
Add 1.8 oz cream and mix well.

Stage 8 - 5 min.
Montagnon rice
Finish by adding 1 lb + 6.5 oz cooked rice, mix again and leave just long enough to heat through.

Check the seasoning and it's ready.
Remarks
You can use a different type of sausage, though preferably smoked, instead of the Morteau sausage.

I have used the small purple artichokes here, but classic artichoke hearts will work just as well.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,913 Kcal or 8,009 Kj44 gr105 gr148 gr
96 %17 %10 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
122 Kcal or 511 Kj3 gr7 gr9 gr
6 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
478 Kcal or 2,001 Kj11 gr26 gr37 gr
24 %4 %2 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 5.97 €
  • Per person : 1.49 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
321K4 2 hours 30 min. July 4th 2018
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
608K 24.4 2 hours 34 min. June 26th 2019
Blanquette of veal
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
405K4.4 2 hours 49 min. February 5th 2015
Steak burger topped with egg
Steak burger topped with egg
A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.
250K4.9 52 min. June 22th 2013
Strawberry and rhubarb crumble
Strawberry and rhubarb crumble
A three-layer crumble: a layer of stewed rhubarb, then strawberries and a crumble topping. You'll see that the flavour of rhubarb goes very well with strawberries.
139K5 1 hour 40 min. May 18th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-05-19)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page