Beefy Rice     Serves 2  
 

• ½  Cup long grain white rice
• 1  Small onion, chopped
• 2  Cloves garlic, minced
• 2½  Ounces fresh mushrooms, sliced
• 1  Lean Italian sweet sausage, casing removed
• ½  Tablespoon butter
• ½  Tablespoon olive oil
• 2  Tablespoons Romano cheese, grated
• 1  Bay leaf
• ½  Red bell pepper, diced
• 1  Tablespoon fresh Italian parsley, chopped
• 1  Cup beef broth
• ½  Teaspoon dry mustard powder
• ½  Teaspoon sage
• Salt and freshly ground black pepper

 
   
 
 
 
     1. Heat the oil in a sauté pan and add the onion, garlic, and red bell
         pepper. Sauté until the vegetables turn limp. Add the sausage and
         brown. Add the mushrooms and parsley and sauté until no water
         remains.
 
     2. Melt the butter in a sauce pan. Add the rice and cook until brown
         (stirring as you do so). Add the broth, mushroom and sausage
         mixture, bay leaf, mustard powder, sage, salt and black pepper.
 
     3. Bring the broth to a boil and stir once. Cover with a tight fitting
         lid. Reduce the heat and simmer  for 20-30 minutes or until the
         rice is tender. Gently stir in the cheese to blend.
 
 
 
    | Home |        www.Your Own.com
 For as low as $10 a month!         Copyright © 1996 - M.Murabito. All rights reserved. All graphics © by their respective owners.