ROAST SAUSAGE AND VEGETABLES ON RICE
"Feel free to substitute vegetables, such as red onion for the shallot, eggplant for the zucchini - whatever your personal preferences are."
1 cup uncooked long-grain rice
1/4 pound shallots, cut into 1/4-inch-thick wedges
1 pound Yukon Gold potatoes, cut in half lengthwise, then into thin slices
1 pint grape tomatoes
1/2 pound zucchini, cut in half lengthwise, then into 1/2-inch slices
1/2 pound yellow squash, cut in half lengthwise, then into 1/2-inch slices
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon fennel seeds
12 ounces precooked flavored chicken sausage (or low-fat turkey sausage)
Preheat the oven to 475 degrees F. Coat 2 baking sheets with cooking spray.
Cook the rice according to package instructions.
Meanwhile, combine shallots, potatoes, tomatoes, zucchini and squash in a large bowl. Toss with olive oil, salt, pepper and fennel seeds.
Cut sausage into 1-inch pieces; toss with vegetables. Spread evenly on baking sheets.
Roast for 20 minutes, tossing gently once with a spatula. Test a shallot (it should be soft without an oniony "bite") and a potato, which should be tender.
TO SERVE:
Place a portion of rice on each of 4 plates; top with vegetables and sausage.
Makes 4 servings
Source: Marge Perry in Newsday, March 27, 2002 |