Have A Rice Day | Rice Recipes

Sausage and Rapini Rice Skillet

A delicious combination of bitter rapini, rice, sweet caramelized onions and spicy Italian sausage, this dish is quick to prepare and uses many common pantry items. Perfect for any night of the week, families will love this well-rounded one-pot wonder!

What You’ll Need:

Ingredients

1	small bunch rapini, chopped (about 6 cups [1.5 L])	1
1 tbsp	butter	15 mL
1 tbsp	vegetable oil	15 mL
3	Italian sausages, casings removed	3
1	Spanish onion, sliced	1
3	cloves garlic, very thinly sliced	3
1/2 tsp	crushed hot pepper flakes	2 mL
1/2 tsp	fennel seeds	2 mL
1/4 tsp	each salt and pepper	1 mL
2 tsp	granulated sugar	10 mL
1 cup	drained canned diced tomatoes	250 mL
1/2 cup	chicken broth	125 mL
1 tsp	Worcestershire sauce	5 mL
1 tsp	balsamic vinegar	5 mL
3 cups	cooked, Tex Farm white or brown rice or Tsuru Mai® brown rice	750 mL
1/2 cup	crumbled goat cheese	125 mL
2 tbsp	finely chopped fresh parsley	30 mL

Directions

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.

Makes 4 Servings

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