Sausage and Zucchini Rice

By rwrigley

An easy, flavorful, one pot dinner.

Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

• 4 tablespoons butter
• 1 onion, finely chopped
• Salt and pepper
• 1 1/2 cups rice
• One 32-ounce container (4 cups) chicken broth
• 1/2 pound hot Italian sausage, casings discarded
• 2 zucchini, cut into small cubes
• 3/4 cup grated parmesan cheese
• 1/3 cup chopped flat-leaf parsley
• 1/4 cup pine nuts, toasted

Preparation

Step 1

In a medium saucepan, melt 2 tablespoons 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 tablespoons butter. Top with the remaining 1/4 cup parmesan and the pine nuts.