| 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 | md | Onion; coarsely chopped |
| 1/4 | ts | Saffron; crushed |
| 4 | c | Chicken Broth |
| 1 | md | 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: [email protected] 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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