Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Rice Pilaf With Chorizo, Olives And Fennel
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- #74051
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 ounces dry chorizo, halved lengthwise and thinly sliced
1 tablespoon extra-virgin olive oil
1 onion, minced
1 clove garlic, minced
1 bulb fennel, halved, cored and thinly sliced
1 cup Arborio rice
2 cups water
1 cup roasted red pepper strips
1/2 cup pitted green olives, coarsely chopped
4 fresh thyme sprigs
salt
freshly ground black pepper
directions
Preheat the oven to 425 degrees F.
In a large ovenproof skillet, cook the chorizo in the olive oil over high heat until lightly browned, about 4 minutes. Add the onion, garlic and fennel and cook, stirring, until the vegetables are crisp-tender, about 5 minutes.
Add the rice and cook, stirring, for 2 minutes. Add the water, red pepper strips, olives and thyme. Season with salt and pepper and bring to a boil.
Cover and cook in the oven for 20 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork, discard the thyme sprigs and serve.
added by
gjgee
nutrition data
Nutritional data has not been calculated yet.
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