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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 12 ounce Italian sausage, cut 1/2 inch thick
- 1 med Onion, finely minced
- 1 med Sweet red pepper, cut 1/2 inch squares
- 1 can Mushroom, thinly sliced
- 1 sm Zucchini, halved and sliced
- 3 c. White rice
- 2 3/4 c. Chicken broth
- 1/2 c. Parmesan cheese, grated
- 1 tsp Dry basil
- 1/2 tsp Black pepper
Direcciones
- 1. Heat the oil in a heavy 12 inch skillet over moderately high heat.
- 2. Add in the sausage, and saute/fry for 5 min or possibly till browned.
- 3. Transfer with a slotted spoon to a bowl.
- 4. Pour off all but 1 Tbsp. of the fat from the skillet and throw away.
- 5. Preheat the oven to 350.
- 6. Add in the onion to the skillet and saute/fry stirring for 5 min.
- 7. Add in the red pepper, mushrooms and zucchini and saute/fry, stirring occasionally, 5 min longer.
- 8. Stir in the rice tossing to coat.
- 9. Add in the stock, bring to a boil and stir in the Parmesan cheese, basil, pepper and sausage.
- 10. Transfer the mix to a lightly oiled, 2 qt casserole. AT this point the casserole can be coled to room temperature and stored in the refrigerator tightly covered for up to 24 hrs.
- 11. Bake covered for 25 min.
- 12. Uncover and bake 10 min longer or possibly till almost all the liquid has been absorbed and the rice is tender and the top is slightly crusty.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 516g | |
| Recipe makes 4 servings | |
| Calories 957 | |
| Calories from Fat 343 | 36% |
| Total Fat 38.3g | 48% |
| Saturated Fat 13.02g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 1222mg | 51% |
| Potassium 728mg | 21% |
| Total Carbs 119.22g | 32% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.48g | 2% |
| Protein 29.95g | 48% |
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