Italian Style Stuffing
INGREDIENTS:
1 lb Sweet Italian sausages
2 lg Red peppers; seeded,
-halved and cubed
1 lg Onion; chopped
1 Clove garlic; minced
1 c Long grain white rice
2 1/2 c Water
2 ts Instant chicken broth
1 ts Salt
1/2 ts Oregano
1/2 ts Basil
1 pk (9-10 oz) frozen Italian
-green beans
1 1/2 c Shredded provolone cheese
1 lb Sweet Italian sausages
2 lg Red peppers; seeded,
-halved and cubed
1 lg Onion; chopped
1 Clove garlic; minced
1 c Long grain white rice
2 1/2 c Water
2 ts Instant chicken broth
1 ts Salt
1/2 ts Oregano
1/2 ts Basil
1 pk (9-10 oz) frozen Italian
-green beans
1 1/2 c Shredded provolone cheese
submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA) Hi everyone! This recipe makes for a great one pot meal.
Brown sausages in skillet, pricking with fork to drain excess fat; remove and drain on paper towels. Pour off all but 3 tbs fat; saute the peppers for 2 minutes; remove and saute onion and garlic til soft and then push to one side of skillet. Sprinkle the raw rice in pan and cook, stirring constantly until the rice turns a golden brown. Add the water, chicken broth, salt and seasonings; bring to a boil. Add the sausages, peppers and the beans; return to boiling, seperating the beans with a fork. Lower the heat, cover the pan and cook 20 minutes or until the liquid is absorbed and the rice is tender. Sprinkle the cheese over and cover pan; allow to stand 5 minutes before serving. Serve with salad and garlic bread.
DAVE DAVIDG@CLAM.RUTGERS.EDU
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE -
2 JUNE 1996
Brown sausages in skillet, pricking with fork to drain excess fat; remove and drain on paper towels. Pour off all but 3 tbs fat; saute the peppers for 2 minutes; remove and saute onion and garlic til soft and then push to one side of skillet. Sprinkle the raw rice in pan and cook, stirring constantly until the rice turns a golden brown. Add the water, chicken broth, salt and seasonings; bring to a boil. Add the sausages, peppers and the beans; return to boiling, seperating the beans with a fork. Lower the heat, cover the pan and cook 20 minutes or until the liquid is absorbed and the rice is tender. Sprinkle the cheese over and cover pan; allow to stand 5 minutes before serving. Serve with salad and garlic bread.
DAVE DAVIDG@CLAM.RUTGERS.EDU
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE -
2 JUNE 1996