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 because I use a chicken base that adds plenty of salt but if
you’re using water or canned stock, you’ll need to add salt. Add the rice and stir in with the vegetables
for just a minute, then add the stock.
Bring to a boil, then cover and simmer about an hour or until the rice
is as tender as you like it. Meanwhile,
brown the sausage lightly in a separate skillet, drain off excess grease. I use a bulk sausage, so I crumble it while
browning. If you are using stuffed
sausage, cut into bite-sized slices before browning. When the rice is nearly
done or done, add the sausage, stir it a bit, then stir in about a cup of
coarsely grated Parmesan, more or less depending on your taste. You can also leave out the cheese and add as
a garnish to suit individual taste.
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