Sausage and Rapini Rice Skillet
- 1 small bunch rapini, chopped (about 6 cups [1.5 L])
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) vegetable oil
- 3 Italian sausages, casings removed
- 1 Spanish onion, sliced
- 3 cloves garlic, very thinly sliced
- 1/2 tsp (2 mL) crushed hot pepper flakes
- 1/2 tsp (2 mL) fennel seeds
- 1/4 tsp (1 mL) each salt and pepper
- 2 tsp (10 mL) granulated sugar
- 1 cup (250 mL) drained canned diced tomatoes
- 1/2 cup (125 mL) chicken broth
- 1 tsp (5 mL) Worcestershire sauce
- 1 tsp (5 mL) balsamic vinegar
- 3 cups (750 mL) cooked, U.S. long grain white or brown rice
- 1/2 cup (125 mL) crumbled goat cheese
- 2 tbsp (30 mL) finely chopped fresh parsley
- Bring a large pot of salted water to a boil. Add the rapini and cook for 3 minutes or until tender. Drain and reserve for later use.
- In a large skillet over medium heat add butter and oil. Crumble in the sausage meat. Add the onion, garlic, hot pepper flakes, fennel, salt and pepper. Partially cover and cook, stirring often, for 12 to 14 minutes or until onions are very soft.
Sprinkle in sugar and cook, stirring, until onions are very brown but not scorched.
- Add the tomatoes, chicken broth, Worcestershire sauce and vinegar. Stir to scrape up any cooked on bits. Simmer, stirring, until juices are thickened.
- Add reserved rapini and rice; toss until well combined. Sprinkle with goat cheese and parsley.
For a leaner alternate, substitute Italian sausage for chicken or turkey sausage.