Italian Sausage Rice Pilaf

• Gluten free

• Meat

  • 1 lb Sweet italian sausage

• Produce

  • 2 Garlic cloves
  • 2 tbsp Italian parsley, fresh
  • 1 Red bell pepper, small
  • 1 Sweet onion, Medium

• Canned Goods

  • 1 (32 oz low sodium chicken broth, low sodium

• Condiments

  • 2 tbsp Worcestershire sauce

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 2 tsp Garlic salt
  • 2 tsp Italian seasoning, dry
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Parmesan cheese, grated

Found on melissassouthernstylekitchen.com

Description

Ingredients

• ¼ cup pine nuts, toasted
• 1 medium sweet onion, diced
• 1 small red bell pepper, seeded and diced
• Olive oil
• 2 garlic cloves, minced
• 1 lb Sweet Italian sausage
• 2 cups long grain rice, uncooked
• 1 (32) oz low sodium chicken broth
• 2 Tbsp fresh chopped Italian parsley, divided
• 2 Tbsp Worcestershire sauce
• 2 tsp dry Italian seasoning
• 2 tsp garlic salt
• ½ tsp crushed red pepper flakes
• ¼ cup grated Parmesan cheese, plus additional for garnishing
• 1 Tbsp butter

Directions

• Preheat the oven to 350°F. Spread the pine nuts on a baking sheet in a single layer. Roast in the oven for 5-7 minutes until lightly golden. Remove and cool.
• In a large skillet over medium-high heat cook the onion and red bell pepper in a couple of drizzles of olive oil. Cook for 5 minutes until softened and beginning to brown.
• Add the garlic to the skillet cooking for 1 minute or until fragrant.
• Add the sausage. Continue to cook over medium-high heat until no pink remains. Drain all but 2 Tbsp drippings from the pan.
• Add the uncooked rice to the sausage and stir to coat with the drippings. Cook for 1-2 minutes to allow the rice to brown slightly.
• Add the chicken broth, 1 Tbsp parsley, Worcestershire, Italian seasoning, garlic salt and red pepper flakes. Mix well.
• Bring to a boil, then immediately lower the heat to simmer. Simmer covered for 25 minutes or until the rice is tender and the liquid has been absorbed.
• Remove from the heat. Rest for 5 minutes covered on the counter.
• Just before serving mix-in the Parmesan cheese, butter and remaining parsley. Stir well.
• Serve immediately garnished with toasted pine nuts and a sprinkle of additional Parmesan cheese.