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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was in the December issue of Bon Appetit. Since I can hardly gag down oatmeal and am always looking for ways to eat more grain, I gave it a try this a.m. and I like it. Hope you do too. I used brown rice instead of the abrorio or medium grain white rice called for in the recipe. It also called for more butter, which I didn't add. I used sweet sausage, but think hot would be just as good. Ingredients:
2 tablespoons butter |
4 links sweet italian sausage |
1 small chopped onion |
1 cup brown rice |
1/2 cup dry white wine |
3 cups chicken broth, warmed |
salt & pepper |
1 pinch saffron |
freshly grated parmesan cheese |
chopped italian parsley |
Directions:
1. Melt butter in large saucepan over medium high heat.
2. Add sausages and break up with fork.
3. Add onion & saute until translucent.
4. Stir in rice.
5. Add wine and boil until liquid evaporates. Add 3 cups chicken broth, saffron, salt and pepper. Bring to a boil. Reduce heat and simmer util rice is tender. Add more broth, if necessary.
6. Serve with parmesan and parsley.
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