Thursday, February 17, 2011

Unstuffed Peppers

We're having this for supper tonight and I can't wait.  It's straight from this month's issue of Everyday with Rachael Ray (pg. 16).

2 cups water
1/2 teaspoon salt
1 cup long grain wild rice (I used Uncle Ben's)
1 pound mild italian sausage
2 green bell peppers, chopped
1 - 10oz package white mushrooms, sliced (I bought the sliced to begin with)
1 red onion, chopped 
salt and pepper to taste
Extra virgin olive oil

In a large saucepan, bring water, rice and salt to a boil.  Cover the pan, lower the heat and simmer until tender.  Remove from the heat and let stand, covered, for 10 minutes; fluff with a fork. 
Meanwhile, heat a large skillet over medium heat.  Add 1 tablespoon olive oil and the sausage and cook, breaking up the meat, until browned, about 5 minutes.
Using a slotted spoon, transfer the sausage to the rice. 
Return the skillet to the heat and add 1 more tablespoon olive oil, bell peppers, mushrooms and onions.  Season with salt and pepper and cook until the vegetables are crisp-tender, about 5 minutes.
Add the veggies to the sausage and rice and toss.

Serves four.

Serving suggestions:  
This would probably be fine alone.  But if you need something to go along with it try a salad, a crunchy piece of bread or some fresh fruit (I think pineapples and peaches would go great with it).

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