| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Dutch | 1 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil; (2 to 3) |
| 1 1/2 | lb | Ground chuck |
| 1 | lb | Hot or mild Italian sausage |
| 3 | Zucchini; cut into 1/2-inch | |
| Cubes | ||
| 4 | Garlic cloves; chopped | |
| 1 | Onion; sliced | |
| 1 | c | Long-grain rice |
| 1 | cn | Whole tomatoes; (14 1/2 ounce) |
| Chopped | ||
| 2 | ts | Fennel seed |
| 1/2 | ts | Red pepper flakes |
| 1 | tb | Finely chopped fresh basil |
| 1 | tb | Finely chopped fresh rosemary |
| Salt and freshly ground black pepper | ||
| 3 | c | Chicken broth or stock |
| 1 | c | Freshly grated Parmesan cheese |
INSTRUCTIONS
Preheat oven to 375 degrees. Heat the oil in a large 5-quart Dutch oven. Add the ground chuck and sausage. Brown. Drain and set aside. In the Dutch oven in the oil, saute the zucchini, garlic, and onion until soft and translucent. Add the rice and cook until opaque, about 2 minutes. Add the tomatoes, fennel, red pepper flakes, basil, rosemary, salt, pepper, and chicken broth. Heat through until just to the boil. Stir in the meat. Transfer to a rectangular baking dish. Top with the Parmesan cheese and bake 1 hour. Top with additional Parmesan cheese if desired, when served. May be made 1 to 2 days ahead. The casserole freezes. Defrost and reheat. Yield: 6 to 8 servings Posted to EAT-L Digest 27 Sep 96 Date: Fri, 27 Sep 1996 21:27:43 -0500 From: Jackie Bordelon <jbord@PREMIER.NET> NOTES : NATHALIE DUPREE COOKS #ND7111
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