** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat the oil in a heavy 12 inch skillet over moderately high heat.
2. Add the sausage, and saute for 5 minutes or until browned.
3. Transfer with a slotted spoon to a bowl. Pour off all but 1 tablespoon of the fat from the skillet and discard.
4. Preheat the oven to 350. Add the onion to the skillet and saute stirring for 5 minutes.
5. Add the red pepper, mushrooms and zucchini and saute, stirring occasionally, 5 minutes longer.
6. Stir in the rice tossing to coat. Add the stock, bring to a boil and stir in the Parmesan cheese, basil, pepper and sausage.
7. Transfer the mixture to a lightly oiled, 2 quart casserole.
8. AT this point the casserole can be cooled to room temperature and stored in the refrigerator tightly covered for up to 24 hours.
9. Bake covered for 25 minutes. Uncover and bake 10 minutes longer or until almost all the liquid has been absorbed and the rice is tender and the top is slightly crusty.
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Dietary Notes:
This recipe is low-cholesterol with 18.75mg per serving
This recipe is high in Vitamin A with 50% of your daily recommended intake per serving. This recipe is high in Vitamin C with 48% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Mushroom, MSG, Poultry, Rice, Cheese, Beef, Onion, Olive Oil allergies.
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