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Sausage, Peppers And Mushrooms With Baked Rice
2 tablespoons olive oil
12 ounces Italian sausage, cut 1/2 inch thick
1 medium onion, finely chopped
1 medium sweet red pepper, cut 1/2 inch squares
1 can mushrooms, thinly sliced
1 small zucchini, halved and sliced
3 cups white rice
2 3/4 cups chicken broth
1/2 cup parmesan cheese, grated
1 teaspoon dried basil
1/2 teaspoon black pepper
Heat the oil in a heavy 12 inch skillet over moderately high heat. Add the sausage, and sauté 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 degrees. Add the onion to the skillet and saute stirring for 5 minutes. Add the red pepper, mushrooms and zucchini and sauté, 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 cooled 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.
Serves 6 to 8.
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Sausage, Peppers And Mushrooms With Baked Rice
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Category: Recipes
Prep Time: Cook Time: Total Time:
Sausage, Peppers And Mushrooms With Baked Rice
2 tablespoons olive oil
12 ounces Italian sausage, cut 1/2 inch thick
1 medium onion, finely chopped
1 medium sweet red pepper, cut 1/2 inch squares
1 can mushrooms, thinly sliced
1 small zucchini, halved and sliced
3 cups white rice
2 3/4 cups chicken broth
1/2 cup parmesan cheese, grated
1 teaspoon dried basil
1/2 teaspoon black pepper
Heat the oil in a heavy 12 inch skillet over moderately high heat. Add the sausage, and sauté 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 degrees. Add the onion to the skillet and saute stirring for 5 minutes. Add the red pepper, mushrooms and zucchini and sauté, 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 cooled 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.
Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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