Serve with Romaine Pecan Salad
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2003
Ingredients
Method
Remove casings from sausage. In large saucepan, cook sausage over medium-high heat, breaking up with spoon, until browned, about 4 minutes. Drain off fat.Add garlic, onion, zucchini, oregano, salt and pepper; cook over medium heat, stirring often, until vegetables are softened, about 3 minutes. Add rice, stirring to coat.
Add 3 cups (750 mL) of the stock; bring to boil. Reduce heat to medium-low; cover and simmer, stirring once, for 15 minutes. Add remaining stock; simmer, stirring often, until moist and creamy, 5 minutes. Stir in tomato, Parmesan and parsley.
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Nutritional facts Per serving: about
- Sodium 1302 mg
- Protein 21 g
- Calories 485.0
- Total fat 14 g
- Cholesterol 32 mg
- Saturated fat 5 g
- Total carbohydrate 67 g
%RDI
- Iron 15.0
- Folate 11.0
- Calcium 12.0
- Vitamin A 6.0
- Vitamin C 17.0
