1. Heat the oil in a heavy 12 inch skillet over moderately high heat. 2. Add the sausage, and saute for 5 minutes or until browned. 3. Transfer with a slotted spoon to a bowl. 4. Pour off all but 1 tablespoon of the fat from the skillet and discard. 5. Preheat the oven to 350. 6. Add the onion to the skillet and saute stirring for 5 minutes. 7. Add the red pepper, mushrooms and zucchini and saute, stirring occasionally, 5 minutes longer. 8. Stir in the rice tossing to coat. 9. Add the stock, bring to a boil and stir in the Parmesan cheese, basil, pepper and sausage. 10. Transfer the mixture to a lightly oiled, 2 quart casserole. AT this point the casserole can be coled to room temperature and stored in the refrigerator tightly covered for up to 24 hours. 11. Bake covered for 25 minutes. 12. Uncover and bake 10 minutes longer or until almost all the liquid has been absorbed and the rice is tender and the top is slightly crusty. Recipe by: Readers Digest Cook Now, Serve Later, 1989 Posted to MC-Recipe Digest V1 #1024 by njwwb
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1363g)|
|Recipe Makes: 4|
|Calories from Fat: 313 (8%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 66.6mg||20 %|
|Sodium 1377.1mg||47 %|
|Potassium 1466.6mg||39 %|
|Total Carbohydrate 802.3g||236 %|
|Dietary Fiber 29.1g||116 %|
|Sugars, other 773.2g|
|Protein 82.6g||118 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3961
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.