Last night I finally tried Charlotte’s go-to recipe, sausages cooked in rice. I think we found a new family favorite, and another way to hide 3 cups of squash. (Psst: they didn’t even know it was in there!) That tomato in my box that didn’t survive its encounter with the watermelon? It joined the squash and onion in the rice. The end result was similar to risotto all cooked in a single skillet. Bueno.
Ingredients:
1 cup rice 4 sausages, any type links or loose Oil ½ onion 2 cloves garlic 1-2 summer squash, grated on a box grater 2 cups water Tomato Parmesan Salt & pepper
Preparation:
Brown the sausage in a large cast-iron skillet. Mix in chopped onion, grated squash and a little oil. After a few minutes, mix in garlic and top with tomatoes. Pour the rice in and add 2 cups water, salt & pepper. Top with a tight fitting lid. Bring to a boil, then reduce the heat to the lowest setting and cook without opening or stirring for 30 minutes. Turn off the heat and let it sit (still unopened) for another 10 minutes. When ready to serve, turn into a bowl, fluff it all and top with parmesan. Salt & pepper to taste.