Italian Rice Casserole Recipe

Italian Rice Casserole Recipe photo by Taste of Home

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An exchange student who stayed with us made this rice casserole for us. It's good served with crusty rolls. Now I like to make this, especially when we're having company over who knew our "other daughter".

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Italian Rice Casserole Recipe

Prep: 25 min. Cook: 45 min.

Yield: 6-8 Servings

25 45 70

Ingredients

1 pound Johnsonville® Mild Italian Sausage links
1 tablespoon canola oil
1 medium onion, chopped
1 cup uncooked brown rice
1 medium sweet red pepper, thinly sliced
2 medium carrots, diced
3 teaspoons beef bouillon granules
3 cups boiling water
1 cup frozen peas, thawed
2 cans (4 ounces each) mushroom stems and pieces, drained
3 medium tomatoes, peeled and diced
1/2 cup sliced pimiento-stuffed olives
3 hard-cooked eggs, sliced
1/4 cup grated Parmesan cheese

Directions

In a large skillet, cook sausage in oil until a thermometer reads 160°; drain. Cut into 1/2-inch slices. Return to pan; add onion and rice. Cook until rice is lightly browned. Stir in the red pepper, carrots, bouillon and water. Bring to a boil.
Cover and simmer for 30 minutes or until the liquid is almost absorbed, stirring occasionally. Add the peas, mushrooms and tomatoes. Cook 5 minutes longer or until heated through.
Remove half the mixture to a serving bowl. Top with half of the olives, eggs and cheese. Repeat layers. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 300 calories, 15 g fat (4 g saturated fat), 104 mg cholesterol, 934 mg sodium, 30 g carbohydrate, 4 g fiber, 13 g protein.

Originally published as Italian Rice Casserole in Country Extra May 1991, p49

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.