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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 1/2 cup(s) rice |
chicken broth |
3 piece(s) sausages |
olive oil |
1/2 onion chopped |
1 zucchini cut into small sticks |
1 yellow squash cut into small sticks |
1 green or red bell pepper cut into small sticks |
1 carton(s) sliced mushrooms |
1-2 teaspoon(s) basil |
1/4 teaspoon(s) black pepper |
1/4 cup(s) grated parmesan cheese |
Directions:
1. Prepare the rice, using the chicken broth as the liquid.
2. Broil the sausages till done, at least 145 degrees (5 min one side, flip, then 3 min). Slice bite-sized pieces when finished.
3. Saute the onion in oil. Add the zucchini, squash, mushrooms and pepper, for about 5 min, or until slightly less crisp.
4. Stir in the rice, spices, and Parmesan, and mix well. Add in the sausage, and mix.
5. Pour mixture into an ungreased 9x9 casserole dish.
6. At this point, the casserole can be cooled, covered, and refrigerated for about a day or two.
7. Cover with foil and bake for 20 min (30-40 min if from the fridge) at 350 degrees. Uncover and bake for an additional 5 min.
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