Cooking Index - Cooking Recipes & IdeasBaked Rice With Sausage, Peppers And Mushrooms Recipe - Cooking Index

Baked Rice With Sausage, Peppers And Mushrooms

Type: Meat, Rice
Courses: Casseroles, Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
12 oz 340gItalian sausage - cut 1/2 inch thick
1 oz 28gOnion - finely chopped (medium)
1 oz 28gSweet red pepper - cut 1/2 inch (medium) squares
1 packet  Mushroom - thinly sliced
1   Zucchini - halved and sliced (small)
3 cups 480g / 16ozWhite rice
2 3/4 cups 651mlChicken broth
1/2 cup 73g / 2.6ozParmesan cheese - grated
1 teaspoon 5mlDried basil
1/2 teaspoon 2.5mlBlack pepper

Recipe Instructions

Heat the oil in a heavy 12 inch skillet over moderately high heat. Add the sausage, and saute 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.

Add the onion to the skillet and saute stirring for 5 minutes. Add the red pepper, mushrooms and zucchini and saute, 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.

Readers Digest Cook Now, Serve Later, 1989


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