Sausage And Zucchini Rice Recipes

Steps:

• In a large skillet, cook the sausage until no longer pink; drain. Add the zucchini, onion, green pepper, oregano and garlic salt; cook and stir until onion is tender, about 5 minutes. Stir in V8 juice; bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until the vegetables are tender., Return to a boil. Stir in rice; cover and remove from the heat. Let stand for 5-7 minutes or until rice is tender. Fluff with a fork.

Steps:

• Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend.

Steps:

• In a medium saucepan, melt 2 tablespoon butter over medium heat. Add the onion and 1/4 teaspoon each 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.
• 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.
• Stir in the rice along with 1/2 cup parmesan, the parsley and the remaining 2 tablespoon butter. Top with the remaining 1/4 cup parmesan and the pine nuts.

Steps:

• Preheat oven to 350.
• Brown sausage til fully cooked, remove from heat.
• Mix in rice, tomatoes, onion, cumin, turmeric, and parsley.
• Cut zucchini lengthwise and scrape out seeds and some of the flesh with a spoon.
• Fill zucchini with sausage rice mixture.
• Bake for 40 min or until zucchini is tender.
• To speed things up, you may boil or microwave zucchini to precook.
• Garnish with parsley and green onion.

Steps:

• Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C).
• Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
• Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.