Rice, Rice, Rice
Oh Man! I really hate it when I don't have the ingredients that I need. I haven't been doing a big grocery shop lately. I've been relying on the food box (I can get stuff other than just veggies and fruit - thank God!) and stopping in at the local 'Valu-Mart' on the way home from work. So far, it's worked fine... You know... a dozen eggs here, some milk on the way home, bread in the food box once a week. But you know things are really slipping when you run out of rice and forget to replace it! So, what happens is I get 3/4 of the way through this recipe and discover that I don't have rice.
I'm stunned.
I take a moment to regroup.
Okay, I can use pasta and turn this into a pasta sauce thing. Thinking...
No, I don't want to do that. I want rice.
Ok. Put a lid on the pot and keep it 'til tomorrow, at which point I will have bought rice and ... done.
So
That is precisely what I do. Come home from work the next day with a bag of rice in hand and get'r'done.
This dish is a great way to use up leftover rice - or veggies that you want to use up - and you could substitute any other interesting sausage in there too. I called this post 'Rice, Rice, Rice' because I truly don't know what to call this recipe. It's kind of a kitchen sink thing. Tomato, veggies, hot sausage, smoked paprika. I don't know... call it whatever you want but don't call it tasteless because that would be a lie!
Rice/Tomato/Sausage/Veggie Dish (shoulder shrug)
serves 6
1 onion, diced small
2 ribs celery, diced small
1 small to medium sized zucchini, sliced small
1 bunch spinach, washed and sliced
3 cloves of garlic, crushed
6 hot italian sausage, cooked and sliced thin
4 cups of rice (I cooked the rice until it was about 3/4 cooked and then added it to the dish)
6 - 7 dashes of Worcestershire Sauce
4 dashes of Bitters (optional)
1/4 cup fresh herbs (oregano, thyme, parsley works well)
1 tbsp smoked paprika
3 tsp salt (to taste)
dash of pepper sauce
1 large can of diced tomato
I used organic chicken bouillion cubes as well which will alter the amount of salt needed - so if you choose to use bouillion I would wait to add salt until after this so that you can adjust the taste.
(If you don't have leftover rice - In a medium sized pot, boil some water to get the rice started. Once boiling add 2 cups of rice and cook until about 3/4 cooked.) On another element, heat a large dutch oven. Once heated add some oil (about 2 - 3 tbsp or so) and begin to saute the vegetables. Once the onions have become limp and transparent add in the cooked, sliced sausages. Saute for a few minutes together. Begin to add the spices (holding off on the salt if necessary. Add in the worcestershire, bitters and pepper sauce. Add the canned tomato and then the rice. Allow everything to cook until the rice is done. Check the seasonings and adjust as necessary.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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