Many kids love rice, so this is a great lunch idea. Save some from dinner to reheat in the morning and pack in a vacuum bottle to keep warm.
- 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.
This recipe is part of our online Dinner Club: Canadian Living's best, seasonal recipes for fast and easy weeknight dinners, plus weekly food tips by Canadian home cooks across the country. Jump to this week's selection of simple weeknight dinners >>
Nutritional facts <b>Per serving:</b> 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
