Name: Baked Rice with Sausage, Peppers and Mushrooms
Ingredients: 2 tb Olive oil; 12 oz Italian sausage; cut 1/2 inch thick; 1 md Onion; finely chopped; 1 md Sweet red pepper; cut 1/2 inch squares; 1 cn Mushroom; thinly sliced; 1 sm Zucchini; halved and sliced; 3 c White rice; 2 3/4 c Chicken broth; 1/2 c Parmesan cheese; grated; 1 ts Dried basil; 1/2 ts Black pepper

The average person in the world today, without faith and without God and without hope, is engaged in a desperate personal search throughout his lifetime. He does not really know where he has been. He does not really know what he is doing here and now. He does not know where he is going. The sad commentary is that he is doing it all on borrowed time and borrowed money and borrowed strength; and he already knows that in the end he will surely die! Man, made more like God than any other creature, has become less like God than any other creature. Created to reflect the glory of God, he has retreated sullenly into his cave; reflecting only his own sinfulness. Certainly it is a tragedy above all tragedies in this world that man, made with a soul to worship and praise and sing to God's glory, now sulks silently in his cave.

A.W. Tozer

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

INGREDIENTS

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

INSTRUCTIONS

1. Heat the oil in a heavy 12 inch skillet over moderately high heat.
2. Add the sausage, and saute for 5 minutes or until browned.
3. Transfer with a slotted spoon to a bowl.
4. Pour off all but 1 tablespoon of the fat from the skillet and discard.
5. Preheat the oven to 350.
6. Add the onion to the skillet and saute stirring for 5 minutes.
7. Add the red pepper, mushrooms and zucchini and saute, stirring
occasionally, 5 minutes longer.
8. Stir in the rice tossing to coat.
9. Add the stock, bring to a boil and stir in the Parmesan cheese, basil,
pepper and sausage.
10. 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.
11. Bake covered for 25 minutes.
12. 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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