- 1 cup brown rice, uncooked
- 2 cups water
- 1 lb sweet italian sausage
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 10 ounces baby portabella mushrooms, sliced
- 1 14 oz can diced fire roasted tomatoes, drained
- 4 cups zucchini squash, cubed
- 2 cups Italian blend cheese, shredded
- ½ teaspoon dried oregano
- salt and pepper, to taste
ingredients
directions
1. Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 50 minutes, or until tender. Remove from heat, and set aside. |
2. Preheat the oven to 325 degrees F |
3. Cook sausage, onion, garlic, and mushrooms in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until most of the liquid cooks off (about 20 minutes). Season with oregano, salt, and pepper. Stir in cooked rice and 1-1/2 cups of the cheese. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish. Sprinkle remaining cheese on top. |
4. Bake, uncovered, for 40 minutes in the preheated oven, or until cheese is melted, lightly browned and bubbly. |
Categories
Entrees, Pork
