| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Rice |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Franks |
| 2 |
c |
White Rice |
| 16 |
|
Cocktail Size Mini Franks |
| 8 |
oz |
Italian Sweet Sausage or |
|
|
Hard Salami thinly |
|
|
sliced |
| 1/3 |
c |
Olive Oil |
| 3 |
|
Cloves garlic, sliced |
| 1 |
|
Onion, coarsely chopped |
| 1/4 |
t |
Saffron, crushed |
| 4 |
c |
Chicken Broth |
| 1 |
|
Tomato, peeled seeded |
|
|
and diced |
| 1 |
|
Green Bell Pepper, seeded |
|
|
and diced |
| 1 |
|
Red Bell Pepper, seeded and |
|
|
cut into thin strips -or- |
| 1 |
|
Jar whole Pimento, drained |
|
|
and cut into strips |
|
|
Bay Leaf |
|
|
Salt/Freshly ground Pepper |
INSTRUCTIONS
Preheat oven to 350 degrees F. Cut four franks into quarters
lengthwise. Slice remaining granks into 3 pieces. Heat 2 T oil in
large skillet, add frank strips and pieces and cook until lightly
browned - strips will curl; remove and set aside. Add 1 T oil and
cocktail franks and salami slices. Lightly brown; remove and set
aside. Add remaining oil, garlic, onion to skillet and cook, stirring
for 3 minutes. Add rice and saffron, cook and stir until rice turns
golden. Add chicken broth and bay leaf. Bring to a boil, cover, and
simmer 20 minutes. Salt and pepper to taste. In a shallow 4 quart oven
proof casserole, arrange rice, sausages, tomato, and bell peppers so
that some of each show on top. Heat in oven 15 to 20 minutes. Yield: 6
to 8 servings. SOURCE: Barbara Block colum Oneida Daily Dispatch
7/2/92 SHARED BY:Jim Bodle Date: Sat, 22 Jun 1996 19:06:13 -0400
From: BobbieB1@aol.com MM-Recipes Digest V3 #175 From the MealMaster
recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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