Ingredients
- 3/4 cup White rice
- 2 tbsp Extra-virgin olive oil
- 1 lb Italian Turkey Sausage sliced on the bias into thin medallions
- 3 cups Zucchini sliced into half moons
- 2 tbsp Butter
- 1/2 cup Onion quartered and thinly sliced
- 2 cloves Garlic pressed through garlic press
- 1 tsp Dried oregano
- 1.5 tsp Paprika
- 1.5 cups Chicken broth
- 2 tbsp Cornstarch
- 1 tbsp Fresh parsley chopped
Instructions
- Cook the rice according to the directions on the package. Season with salt and pepper. Cover with a lid and set aside. Drain any excess water if needed.
- Heat half of the oil in a skillet or non-stick pan over medium-high heat; once the oil is hot, add in the sausage and zucchini, brown them for a few minutes on each side until they become a deep brown color. Remove them from the pan with a slotted spoon, and set aside.
- In the same pan, add in the butter, allow it to melt; then add in the sliced onions. Cook until they become a rich golden-brown, about 5-7 minutes. Next, add in the garlic and oregano, season with salt, black pepper, and the paprika. Stir to combine with the onions. Sauté just until the garlic becomes aromatic, about 2 minutes. Add the chicken broth, zucchini and sausage to the pan and bring to a simmer.
- Dissolve the cornstarch in an equal amount of water. Slowly add a little at a time to the simmering broth until it reaches a thick and smooth consistency. Stir in the parsely and season with salt and pepper to taste.
- Toss with the rice and serve immediately, garnish with parsley.
Nutrition
Calories: 450kcal | Carbohydrates: 40g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1429mg | Potassium: 394mg | Fiber: 2g | Sugar: 5g | Vitamin A: 794IU | Vitamin C: 44mg | Calcium: 51mg | Iron: 12mg
Hungarian Goulash
Ingredients
- 3/4 cup White rice
- 2 tbsp Extra-virgin olive oil
- 1 lb Italian Turkey Sausage sliced on the bias into thin medallions
- 3 cups Zucchini sliced into half moons
- 2 tbsp Butter
- 1/2 cup Onion quartered and thinly sliced
- 2 cloves Garlic pressed through garlic press
- 1 tsp Dried oregano
- 1.5 tsp Paprika
- 1.5 cups Chicken broth
- 2 tbsp Cornstarch
- 1 tbsp Fresh parsley chopped
Instructions
- Cook the rice according to the directions on the package. Season with salt and pepper. Cover with a lid and set aside. Drain any excess water if needed.
- Heat half of the oil in a skillet or non-stick pan over medium-high heat; once the oil is hot, add in the sausage and zucchini, brown them for a few minutes on each side until they become a deep brown color. Remove them from the pan with a slotted spoon, and set aside.
- In the same pan, add in the butter, allow it to melt; then add in the sliced onions. Cook until they become a rich golden-brown, about 5-7 minutes. Next, add in the garlic and oregano, season with salt, black pepper, and the paprika. Stir to combine with the onions. Sauté just until the garlic becomes aromatic, about 2 minutes. Add the chicken broth, zucchini and sausage to the pan and bring to a simmer.
- Dissolve the cornstarch in an equal amount of water. Slowly add a little at a time to the simmering broth until it reaches a thick and smooth consistency. Stir in the parsely and season with salt and pepper to taste.
- Toss with the rice and serve immediately, garnish with parsley.
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 20gFat: 23gSaturated Fat: 9gTrans Fat: 1gCholesterol: 75mgSodium: 1429mgPotassium: 394mgFiber: 2gSugar: 5gVitamin A: 794IUVitamin C: 44mgCalcium: 51mgIron: 12mg
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