Italian Sausage-Rice Pilaf

By á-46

Ingredients

• Recipe courtesy Emeril Lagasse, 2005
• 1 TBS olive oil
• 1/4 pound Italian sausage, casings removed
• 1/2 cup diced onion
• 1/4 cup diced carrot
• 1/4 cup diced celery
• 2 teaspoons chopped garlic
• 2 teaspoons minced orange zest
• 1 cup long-grain white rice
• 1/3 cup golden raisins
• 2 tablespoons toasted almond slivers
• 1 tablespoon chopped parsley leaves
• 1 1/2 teaspoon chopped thyme leaves
• 1/2 teaspoon ground cinnamon
• 5 teaspoons salt
• 3 1/2 teaspoons freshly cracked black pepper
• 2 cups chicken stock

Preparation

Step 1

Preheat oven to 350 degrees F.

Heat the oil in a 2-quart saucepan over medium heat and add the sausage. Cook until the fat is rendered, about 4 to 5 minutes. Add the onions, carrots and celery and cook until the onions are translucent, about 3 minutes. Add the garlic and 1 teaspoon of the orange zest and sweat for about 30 seconds. Add the rice and cook stirring continuously for 3 minutes. Add the raisins, almonds, parsley, thyme, cinnamon, 1 teaspoon of salt, 1/2 teaspoon black pepper, the chicken broth and bring to a boil. Cover the pot and place it in the oven and cook for 30 minutes.