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!
|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|
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
For more great recipes, visit www.haveariceday.com/rice-recipes
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