Sausage and Zucchini Rice

Summary

Yield
4 Servings
Source

Everyday with Rachael Ray, March 2009

Prep time45 minutes

Description

Ingredients

4TablespoonButter
1 Onion (finely chopped)
1 1⁄2CupRice
4CupChicken Broth
1⁄2PoundItalian Sausage (casings discarded)
2 Zucchini (cut into small cubes)
3⁄4CupParmesan Cheese (grated)
1⁄3CupParsley (chopped)
1⁄4CupPine Nuts (toasted)
1⁄4TeaspoonSalt
1⁄4TeaspoonGround Black Pepper

Instructions

1.In a medium saucepan, melt 2 tablespooons butter over medium heat. Add the onion and 1/4 teaspoon 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.