Greek · Dinner
Rice Pilaf with Sausage and Peppers
Greek-style rice pilaf built on long-grain rice simmered in chicken stock with browned pork sausage, bell peppers, and onion. Sweet paprika and oregano season the grains, finished with crumbled feta, fresh parsley, and lemon zest.
$4
12 minsPrep
30 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
614Calories
27.8gProtein
31.6gFat
55.2gCarbs
5.9gSugar
3.4gFiber
1216mgSodium
109mgChol
11.5gSat Fat
630mgPotassium
142mgCalcium
3.1mgIron
1.1mcgVitamin B12
49mgVitamin C
mediterranean
hidden-gems
Instructions
1
Prep
Slice the bell pepper and onion, mince the garlic, crumble the sausage from its casing, and measure out the rice and stock.
2
Heat the olive oil in a medium skillet over medium-high heat and brown the sausage for 5 minutes, breaking it into small pieces, until no pink remains and edges are golden.
3
Add the bell pepper, onion, garlic, rice, and chicken stock to the skillet, season with salt and pepper, bring to a boil over high heat, then reduce to low, cover, and simmer 17 minutes until liquid is absorbed.
4
Plate
Transfer the pilaf to a plate, fold in the lemon zest and parsley, scatter the feta on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz420g pork sausage
- 2/3 cup130g long-grain rice, uncooked
- 1 1/2 cup360ml chicken stock
- 11 small bell pepper
- 11 small onion
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp30g feta cheese
- 2 tsp2 tsp fresh parsley
- 1/2 tsp1/2 tsp lemon zest
- salt and black pepper, to taste
