Sausage-And-Zucchini Rice

A recipe from Rachael Ray.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  tablespoons butter or 4  tablespoons extra virgin olive oil
• 1  onion, finely chopped
•  salt and pepper (personnaly I would omit the salt because the sausages are salty enough for us)
• 1 1⁄2 cups rice
• 4  cups chicken broth
• 1⁄2 lb hot Italian sausage, casings discarded
• 2  zucchini, cut into small cubes
• 3⁄4 cup parmesan cheese, grated
• 1⁄3 cup flat leaf parsley, chopped
• 1⁄4 cup pine nuts, toasted

Directions

1. In a medium saucepan, melt 2 tablespoon butter over medium heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, stirring, until golden, about 5 minutes. Stir in the rice and 3 cups chicken broth and bring to a boil. Lower the heat, cover and cook until tender, about 20 minutes.
2. Meanwhile, in a large skillet, cook the sausage, breaking it up, over medium heat until no longer pink, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate. Add the zucchini to the skillet and cook until tender, about 4 minutes. Return the sausage to the skillet, add the remaining 1 cup chicken broth and 1/2 cup water and cook, stirring, until heated through, about 2 minutes.
3. Stir in the rice along with 1/2 cup parmesan, the parsley and the remaining 2 tablespoon butter. Top with the remaining 1/4 cup parmesan and the pine nuts.