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CATEGORY CUISINE TAG YIELD
Meats, Dairy Italian Casseroles, Rice, Sausage 4 Servings

INGREDIENTS

2 T Olive oil
12 oz Italian sausage, cut 1/2
inch thick
1 Onion, finely chopped
1 Sweet red pepper, cut 1/2
inch squares
1 Mushroom, thinly sliced
1 Zucchini, halved and sliced
3 c White rice
2 3/4 c Chicken broth
1/2 c Parmesan cheese, grated
1 t Dried basil
1/2 t Black pepper

INSTRUCTIONS

Heat the oil in a heavy 12 inch skillet over moderately high heat.  Add
the sausage, and saute for 5 minutes or until browned. Transfer  with a
slotted spoon to a bowl. Pour off all but 1 tablespoon of the  fat from
the skillet and discard. Preheat the oven to 350. Add the  onion to the
skillet and saute stirring for 5 minutes. Add the red  pepper,
mushrooms and zucchini and saute, stirring occasionally, 5  minutes
longer. Stir in the rice tossing to coat. Add the stock,  bring to a
boil and stir in the Parmesan cheese, basil, pepper and  sausage.
Transfer the mixture to a lightly oiled, 2 quart casserole.  AT this
point the casserole can be coled to room temperature and  stored in the
refrigerator tightly covered for up to 24 hours. Bake  covered for 25
minutes. Uncover and bake 10 minutes longer or until  almost all the
liquid has been absorbed and the rice is tender and  the top is
slightly crusty.  Recipe by: Readers Digest Cook Now, Serve Later, 1989
Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@ibm.net> on Jan
20, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 515
Calories From Fat: 251
Total Fat: 28.3g
Cholesterol: 78.7mg
Sodium: 1273.1mg
Potassium: 328.9mg
Carbohydrates: 39.8g
Fiber: 1.4g
Sugar: 2.6g
Protein: 24.9g


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