Sausage-And-Zucchini Rice |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe from Rachael Ray. Ingredients:
4 tablespoons butter or 4 tablespoons extra virgin olive oil |
1 onion, finely chopped |
salt and pepper (personnaly i would omit the salt because the sausages are salty enough for us) |
1 1/2 cups rice |
4 cups chicken broth |
1/2 lb hot italian sausage, casings discarded |
2 zucchini, cut into small cubes |
3/4 cup parmesan cheese, grated |
1/3 cup flat leaf parsley, chopped |
1/4 cup pine nuts, toasted |
Directions:
1. In a medium saucepan, melt 2 tablespoon butter over medium heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, stirring, until golden, about 5 minutes. Stir in the rice and 3 cups chicken broth and bring to a boil. Lower the heat, cover and cook until tender, about 20 minutes.
2. Meanwhile, in a large skillet, cook the sausage, breaking it up, over medium heat until no longer pink, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate. Add the zucchini to the skillet and cook until tender, about 4 minutes. Return the sausage to the skillet, add the remaining 1 cup chicken broth and 1/2 cup water and cook, stirring, until heated through, about 2 minutes.
3. Stir in the rice along with 1/2 cup parmesan, the parsley and the remaining 2 tablespoon butter. Top with the remaining 1/4 cup parmesan and the pine nuts.
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