Ingredients

The following ingredients have 8 Servings
  • 1/4 cup pine nuts (toasted)
  • 1 medium sweet onion (diced)
  • 1 small red bell pepper (seeded and diced)
  • 1 Tbsp olive oil
  • 2 medium garlic cloves (minced)
  • 1 lb Sweet Italian sausage (casings removed)
  • 2 cups long grain rice (uncooked)
  • 1 32 oz container low sodium chicken broth
  • 2 Tbsp fresh chopped Italian parsley (divided)
  • 2 Tbsp Worcestershire sauce
  • 2 tsp dry Italian seasoning
  • 2 tsp garlic salt
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup grated Parmesan cheese (plus additional for garnishing)
  • 1 Tbsp butter

Instruction

  • Preheat the oven to 350°F. Spread the pine nuts on a baking sheet in a single layer. Roast in the oven for 5-7 minutes until lightly golden. Remove and cool.
  • In a large skillet over medium-high heat cook the onion and red bell pepper in a couple of drizzles of olive oil. Cook for 5 minutes until softened and beginning to brown.
  • Add the garlic to the skillet cooking for 1 minute or until fragrant.
  • Add the sausage. Continue to cook over medium-high heat until no pink remains. Drain all but 2 Tbsp drippings from the pan.
  • Add the uncooked rice to the sausage and stir to coat with the drippings. Cook for 1-2 minutes to allow the rice to brown slightly.
  • Add the chicken broth, 1 Tbsp parsley, Worcestershire, Italian seasoning, garlic salt and red pepper flakes. Mix well.
  • Bring to a boil, then immediately lower the heat to simmer. Simmer covered for 25 minutes or until the rice is tender and the liquid has been absorbed.
  • Remove from the heat. Rest for 5 minutes covered on the counter.
  • Just before serving mix-in the Parmesan cheese, butter and remaining parsley. Stir well.
  • Serve immediately garnished with toasted pine nuts and a sprinkle of additional Parmesan cheese.