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.
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”