At the beginning of the school year it is difficult to get back into our routine- especially getting dinner ready around my kids’ after-school activities. Ugh. I was able to make this one-pot dish ahead of time and keep it warm and ready to serve when we returned from running around. Perfect.
This dish is reminiscent of one of my favorite Italian dishes of orecchiette pasta with sausage and broccoli rabe. It reminded my husband of dirty rice. The recipe was adapted from Martha Stewart Living. I used sweet Italian pork sausage, increased the amount of broccoli rabe, and used shallots instead of onions.
Yield: Serves 4
- 2 tablespoons extra-virgin olive oil
- 8 ounces sweet Italian pork sausage, casings removed, broken into pieces
- 1/2 cup finely chopped onion or shallots
- 3 garlic cloves, minced
- 1 1/4 cups Arborio rice
- 1/4 cup dry white wine
- 2 1/4 cups chicken stock
- 6 to 8 ounces (about 6 cups) broccoli rabe, cut into 2-inch pieces, tossed with 1 T water and 1/4 tsp coarse salt
- Preheat oven to 400 degrees on convection.
- Heat a large, heavy ovenproof skillet (I used a 12″ cast iron skillet) over medium-high heat. Swirl in oil. Cook sausage, stirring often, until edges are browned, about 2 to 3 minutes.
- Stir in shallots/onions and garlic. Cook until translucent, about 2 to 3 minutes.
- Stir in rice to coat, then add the wine. Bring to a boil. Cook until skillet is almost dry.
- Add stock. Bring to a boil.
- Transfer skillet to oven. Bake for 10 minutes.
- Add broccoli rabe. Bake until rice absorbs all the liquid, about 10 minutes.
- Stir to incorporate the greens. Let stand, covered, for 10 minutes before serving.
One Year Ago:
Two Years Ago:
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Three Years Ago: