Recipe: Sausage and Rapini Rice Skillet

A delicious combination of bitter rapini, rice, sweet caramelized onions and spicy Italian sausage, this dish is quick to prepare and uses many common pantry items. Perfect for any night of the week, you’ll love this well-rounded one-pot wonder!

 

1	small bunch rapini, chopped (about 6 cups [1.5 L])	1
1 tbsp	butter	15 mL

1 tbsp vegetable oil

15 mL

3 Italian sausages, casings removed

3

1 Spanish onion, sliced

1

3 cloves garlic, very thinly sliced

3

1/2 tsp crushed hot pepper flakes

2 mL

1/2 tsp fennel seeds

2 mL

1/4 tsp each salt and pepper

1 mL

2 tsp granulated sugar

10 mL

1 cup drained canned diced tomatoes

250 mL

1/2 cup chicken broth

125 mL

1 tsp Worcestershire sauce

5 mL

1 tsp balsamic vinegar

5 mL

3 cups cooked, U.S. long grain white or brown rice

750 mL

1/2 cup crumbled goat cheese

125 mL

2 tbsp finely chopped fresh parsley

30 mL

 

Bring a large pot of salted water to a boil. Add the rapini and cook for 3 minutes or until tender. Drain and reserve for later use.

In a large skillet over medium heat add butter and oil. Crumble in the sausage meat. Add the onion, garlic, hot pepper flakes, fennel, salt and pepper. Partially cover and cook, stirring often, for 12 to 14 minutes or until onions are very soft. Sprinkle in sugar and cook, stirring, until onions are very brown but not scorched. Add the tomatoes, chicken broth, Worcestershire sauce and vinegar. Stir to scrape up any cooked on bits. Simmer, stirring, until juices are thickened.

Add reserved rapini and rice; toss until well combined. Sprinkle with goat cheese and parsley.

Makes 4 servings.

Source: www.riceinfo.com

 

Nutritional Information

Per Serving (Size)	1/4 recipe
Calories	503
Fat (g)	25

Protein (g)

20

Carbs (g)

50

Fibre (g)

4

Sodium (mg)

1596

Description Excellent source of vitamin B12, vitamin B6, folate and irn.