| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Casseroles, Pork |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Mild or hot italian pork sausage |
| 1 |
|
Onion; coarsely chopped |
| 1 |
c |
Chicken stock |
| 1 |
c |
Water |
| 1 |
c |
Long grain rice |
| 28 |
oz |
Canned tomatoes; with juice |
| 1/4 |
ts |
Turmeric |
| 1/4 |
ts |
Hot red pepper flakes |
| 1 |
|
Bay leaf |
| 1 |
c |
Fresh or frozen peas |
| 1/2 |
lb |
Shrimp; uncooked & shelled |
INSTRUCTIONS
1. In a large skillet cook sausages over medium heat until well browned,
about 5 minutes.
2. Add onion and cook until softened. Stir in stock, water, rice, tomatoes,
turmeric, red pepper flakes and bay leaf; bring to a boil stirring to break
up tomatoes.
3. Reduce heat and simmer uncovered for 25 minutes or until rice is tender.
4. Stir in peas and shrimp (if using), cover and cook for 3-4 minutes or
until shrimps are pink. Discard bay leaf and serve.
Recipe by: Ontario Pork http://www.ontariopork.on.ca
Posted to recipelu-digest Volume 01 Number 561 by RecipeLu
<recipelu@geocities.com> on Jan 19, 1998
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