Sausage and Rapini Rice Skillet
DATE: Wednesday, October 29th, 2008
Ingredients1 small bunch rapini, chopped (about 6 cups [1.5 L])
1 tbsp butter
1 tbsp vegetable oil
3 Italian sausages, casings removed
1 Spanish onion, sliced
3 cloves garlic, very thinly sliced
1/2 tsp crushed hot pepper flakes
1/2 tsp fennel seeds
1/4 tsp each salt and pepper
2 tsp granulated sugar
1 cup drained canned diced tomatoes
1/2 cup chicken broth
1 tsp Worcestershire sauce
1 tsp balsamic vinegar
3 cups cooked, U.S. long grain white or brown rice
1/2 cup crumbled goat cheese
2 tbsp finely chopped fresh parsley
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.
Tip: For a leaner alternate, substitute Italian sausage for chicken or turkey sausage.