Baked Rice With Sausage, Peppers And Mushrooms

Recipe Ingredients

2 tablespoons	30ml	Olive oil
12 oz	340g	Italian sausage - cut 1/2 inch thick
1 oz	28g	Onion - finely chopped (medium)
1 oz	28g	Sweet red pepper - cut 1/2 inch (medium) squares
1 packet		Mushroom - thinly sliced
1		Zucchini - halved and sliced (small)
3 cups	480g / 16oz	White rice
2 3/4 cups	651ml	Chicken broth
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
1 teaspoon	5ml	Dried basil
1/2 teaspoon	2.5ml	Black 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.

Source:
Readers Digest Cook Now, Serve Later, 1989

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