Veggie Life, Summer 2001: Sunday Night Rice

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* Exported from MasterCook *

 

SUNDAY NIGHT RICE

 

Recipe By :Cooking As You Like It by Jane Weeks Martin

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

 

1 pound vegetarian link sausages -- sliced into l-inch

pieces

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped bell pepper (any color or a

combination)

1 cup chopped celery

2 tablespoons sherry (optional)

l-1/2 cups long-grain white rice

2 1/2 cups vegetable stock or water

Salt and pepper to taste

1/2 cup slivered blanched almonds (optional)

Cooking spray or oil

 

1. Preheat oven to 325°. Lightly spray or oil a 2 to

2-1/2 quart capacity rectangular casserole or bak-

ing dish.

2. In a large nonstick skillet over medium-high

heat, brown sausages in 1 tablespoon olive oil,

stirring occasionally, about 5 minutes. Transfer

browned sausages to prepared baking dish.

3. In the same skillet, saute onion in remaining 1

tablespoon olive oil until softened, about 3 min-

utes. Add bell peppers and celery and saute for

about 5 minutes. Stir in sherry, if using. Add veg-

etables to baking dish

4. Add rice, stock, salt, and pepper to baking dish.

Stir gently to combine, cover tightly with foil and bake

for 1 hour, until moisture is absorbed and rice is tender.

5.If topping with almonds: About 5 minutes before casserole is done,

spread slivered almonds in a small baking dish and put in oven.

Bake until toasty, about 5 minutes. Sprinkle toasted almonds over finished

casserole.

 

 

Source:

" Veggie Life, Summer, 2001 "

 

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Per Serving (excluding unknown items): 53 Calories; 5g Fat (74.7% calories from

fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 18mg

Sodium. Exchanges: 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0