Fustini's Oils and Vinegars
Chicken Sausage with Rice

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Chicken Sausage with Rice

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Chicken Sausage with Rice


Submitted by Denise Walburg

Gluten Free Dairy Free Nut Free

Ingredients

  • 2 tablespoons Fustini's Gremolata olive oildivided
  • 12 oz chicken sausage, cut int0 1/4 inch slices
  • 1 cup red pepper
  • 1 cup red and yellow pepper
  • zucchini and/or yellow squash
  • 1 1/2 cups cherry tomatoes
  • salt and pepper to taste
  • 1 cup rice
  • 2 garlic cloves, minced
  • 2 cups chicken broth
  • fresh herbs (parsley, chive, rosemary) chopped for garnish

Hint

A great recipe to play with different vegetables that are in season. For this recipe, I used leftover vegetables from the Marinated Veggie Skewer recipe. (add the rest of the marinade with the stock which adds flavor to the rice!).


Directions

Step 1. 

In a large skillet, heat 1 tablespoon of olive oil to medium-high.  Add sausage slices and heat until browned on each side.  Remove sausage from the pan, add remaining olive oil and vegetables.  Cook until vegetables begin to soften.  Add the rice and garlic to the pan. Stir to coat the rice.  Add the broth and combine well.  Bring to a boil.  Reduce heat, cover and simmer for 8-10 minutes or until rice is almost done.  Add the sausage slices back in and stir until evenly distributed, cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.




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