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    You are in: Home / Recipes / Sausage-And-Zucchini Rice Recipe
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    Sausage-And-Zucchini Rice

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on September 02, 2011

      Great recipe - everyone ate it which is a huge bonus. Easy to do which is another plus. I used chicken sausages in mine. Made for Everyday is a Holiday tag.

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    • on September 09, 2010

      This is done in almost a flash, it's hearty, really filling, and a great example of great comfort food. I used veggie sausage in place of real meat because I wanted to lower the fat and, also, I really like them and even with the veggie sausage I skipped the added salt and found it wasn't needed. I found the recipe quite easy to follow and the use of two pans didn't bother me at all.

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    • on December 29, 2009

      I love the wonderful creamy texture that this has. Very much like a risotto. Even tastes excellent with mild sausages, and I cut the salt back because the sausages are salty.

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    • on June 23, 2009

      We loved the vibrant flavours in this dish. I used a herby sausage which boosted the fresh taste. The only thing I would change is to add 1/2 cup white wine and 1/2 cup broth to the sausage rather than just 1 cup broth. The recipe would also be easier to follow if it was broken into more than 3 steps. Thanks for a lovely recipe!

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    • on May 16, 2009

      Very nice rice dish. Lovely flavor and textures. It was quick and easy to make and tastes great. Thanks for sharing this recipe Boomie.

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    Nutritional Facts for Sausage-And-Zucchini Rice

    Serving Size: 1 (545 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 766.3
     
    Calories from Fat 363
    47%
    Total Fat 40.3 g
    62%
    Saturated Fat 17.0 g
    85%
    Cholesterol 79.3 mg
    26%
    Sodium 1832.3 mg
    76%
    Total Carbohydrate 69.1 g
    23%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.3 g
    21%
    Protein 30.7 g
    61%

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