baked brown rice with zucchini and sausage

by Chen


A multipurpose dish.

Clean up the fridge. Check. Cook once eat many times. Check. Require little effort. Sort of. I need to deal with the brown stains on the bottom of my dutch oven. If there is any “real” problem with this, it is the type of sausage I use; those are fresh “fiesta chicken sausages”, which are good on their own but are not quite fit for this dish. They give a distinctive sour taste because of the lemon juice in there. I should try another one or maybe just the regular sausage next time. Despite the strong but not-too-annoying citrusy taste, it still has a happy ending.

baked brown rice with zucchini and sausage
Makes 4 servings

3 tsp olive oil, divided
2 links (about 12 oz) uncooked sausage of your choice, case removed
2 medium zucchinis, cubed
2 shallots or 1 small onion, diced
2 cloves garlic, minced
1 cup brown rice
2 cups low sodium chicken broth
salt and pepper

Preheat the oven to 375F.

Heat 1 tsp oil in a dutch oven over medium-high heat. Sauté the sausages until cooked, using a wooden spoon to break up large pieces. Transfer the sausages to a plate and add another 1 tsp oil to the pot. Add the zucchinis along with a pinch of salt and cook until tender. Remove from the pot. Add the remaining oil and sauté the shallots until translucent. Add the rice and minced garlic to the pot and cook until the rice smells toasted. Pour in the chicken broth with a big pinch of salt. Bring the mixture to a simmer. Cover and transfer the pot to the oven. Bake for 50 minutes.

Carefully take the pot out of the oven and uncover. Beware of the steam! Toss the cooked sausage and zucchini into the pot and gently mix everything together. Taste and adjust salt and pepper. Return the pot to the oven and bake for another 10 minutes. Remove from the oven and serve warm.