Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
- 1/2 cup long grain rice
- 1 Tbsp. olive oil; divided
- 1/8 lb. Italian sausage (about 1/2 link); sliced into 1/4-inch rounds
- 1/4 lb. mushrooms; quartered
- 1/2 tsp. Herbes de Provence (available in the spice section at your grocers)
- 1/4 yellow onion; coarsely chopped
- 3/4 cup chicken broth or stock
- Juice of 1/2 lemon
- 1/4 cup white wine
Preparation:
1. Heat olive oil in a small saucepan over medium heat and brown Italian sausage rounds on both sides. Remove sausage to a plate and return pan to heat.
2. Add another teaspoon of oil to the pan, bring to heat and add mushrooms and Herbes de Provence.
3. Cook, stirring occasionally, until mushrooms begin to brown, then add onions and continue cooking, stirring occasionally, until onions are translucent. Remove onions and mushrooms to plate with sausage and return pan to heat.
4. Add last teaspoon of oil, heat and then add rice. Cook, stirring frequently, until the rice smells nutty.
5. Return sausage, onions, and mushrooms to pan and add remaining ingredients.
6. Bring to boil. Cover with a dish towel or cloth napkin, seal with lid, and cook over very low heat for 17 minutes.
7. Remove from heat, let sit (covered) for 5 minutes then uncover and fluff with a fork.
