While I was traveling a couple of weeks ago, Darrell made up a simple skillet dish for himself. He made it again yesterday, so I asked him to construct a recipe - when we cook, we tend to just use ingredients until it looks/tastes good, so sometimes actual measurements are hard to come by. These are his best estimates of what he has put into this skillet casserole . . . experiment to suit yourself! 1 onion, diced 2 stalks of celery, diced 2 cloves garlic, minced 1 tsp white or black pepper Oregano and parsley to taste 1 ½ cups rice 3 ½ cups water or chicken stock Salt to taste 1 lb hot Italian sausage Parmesan Cheese, coarsely grated Chop onion as desired, sauté in a bit of olive oil until just transparent. Add celery, cook until limp, add garlic, then add herbs to taste. It will make a difference if you’re using fresh or dried and your preference. You may also add a little basil or any other herb you desire. I don’t add any salt beca
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