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Sausage-and-Zucchini Rice

March 2009

Sausage-and-Zucchini Rice

Kana Okada enlarge

By: Susan H. Gordon
Part of this menu: Texas Turkey Chili and more! »

people tried this recipe.


  • 4 Servings
  • Prep 15 min
  • Cook 30 min

Ingredients:

  • 4 tablespoons butter
  • 1 onion, finely chopped
  • Salt and pepper
  • 1-1/2 cups rice
  • One 32-ounce container (4 cups) chicken broth
  • 1/2 pound hot Italian sausage, casings discarded
  • 2 zucchini, cut into small cubes
  • 3/4 cup grated Parmesan cheese
  • 1/3 cup chopped flat-leaf parsley
  • 1/4 cup pine nuts, toasted

Veg out
Skip the sausage and cook the zucchini in extra-virgin olive oil with corn kernels and sliced mushrooms.

Directions:

  1. In a medium saucepan, melt 2 tablespoons 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 tablespoons butter. Top with the remaining 1/4 cup Parmesan and the pine nuts.

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