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.
8,082 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
Prépare800 g purple globe artichokes, chop into small pieces and set aside.

Stage 2 - 5 min.
Montagnon rice

Stage 3 - 3 min.
Montagnon rice
Chop 150 g 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 50 g cream and mix well.

Stage 8 - 5 min.
Montagnon rice
Finish by adding 400 g cooked rice, mix again and leave just long enough to heat through.

Check the seasoning and it's ready.
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.
1 or 2 days in the fridge, covered with plastic film.
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
Rémoulade dressing
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
853K3.9 6 min. October 3rd 2010
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 .
313K4 2 hours 30 min. July 4th 2018
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
474K5 49 min. July 27th 2013
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
292K3.8 21 min. February 21th 2011
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
722K5 8 min. February 21th 2011
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2023-10-01)

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 , you will receive a e-mail for each new recipe published on the site.

Back to top of page