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Oregon trail risotto-oregon hazelnut-sausage mix
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| Artist: |
_ |
| Categories: |
Entrees, Italian, Meats, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 5
| | German or Italian sausages | | | -- (1 ?lbs.) | | 1 1/2
| cup | Red onion, coarsely chopped | | 2
| tbsp | Butter | | 1
| | Green pepper | | | -- coarsely chopped | | 1
| | Red pepper | | | -- coarsely chopped | | 2
| | Bananas, sliced | | 3/4
| cup | Halved Oregon hazelnuts | | 1/2
| cup | Currants or raisins | | 4
| cup | Cooked rice | | | Salt and pepper to taste | | | GARNISH | | 3
| | Hard-cooked eggs, sieved | | | Finely chopped parsley | | | Finely chopped basil | | | Finely chopped chives |
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Procedures:
| 1 | Brown the sausages in large frying pan or electric skillet. | | 2 | Drain sausage and cut into chunks. | | 3 | Melt butter in skillet and add chopped onions. | | 4 | Cover and cook until onions are barely tender. | | 5 | Add peppers and saut?until barely tender. | | 6 | Add rice, sausage and salt and pepper tossing with a fork until hot. | | 7 | Add raisins, bananas, and oregon hazelnuts and carefully toss together. | | 8 | Season to taste. | | 9 | Serve on a heated platter. | | 10 | Top with sieved egg and herb mixture. | | 11 | Excellent brunch dish. | | 12 | * cookfdn brings you this recipe with permission |
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