Printer Friendly

Brunch paella.

Barbara Cummings, Everett, Washington

1 pound Italian (turkey or pork) sausages, cut into 1/2-inch-thick slices

1 cup long-grain white rice

2 cups regular-strength chicken broth

1 can (about 14 1/2 oz.) cut stewed tomatoes, or 1 1/2 cups chopped fresh tomato

1 teaspoon caraway seed

Condiments (suggestions follow)

Stir sausage slices frequently in a 10- to 12-inch pan over medium-high heat until browned, about 10 minutes; discard fat.

Add rice to pan and stir until grains are slightly opaque, about 2 minutes. Add broth, tomatoes and their liquid, and caraway seed; bring to a boil on high heat. Reduce heat, cover, and simmer paella until liquid is absorbed and rice is tender to bite, about 20 minutes; stir occasionally. Spoon portions of the paella onto warm dinner plates and top with condiments, adding them to taste. Makes 4 to 6 servings.

Per serving without condiments: 263 cal. (29 percent from fat); 16 g protein; 8.5 g fat (3.2 g sat.); 30 g carbo.; 658 mg sodium; 45 mg chol.

Condiments: Shredded fontina cheese, unflavored nonfat yogurt, chopped fresh cilantro (coriander) leaves, and lime wedges.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Cummings, Barbara
Article Type:Column
Date:Sep 1, 1993
Previous Article:Cooking with chiles.
Next Article:Beer quick bread.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters