Basmati Rice With Sausage, Tomatoes and Provolone Cheese

I love Basmati rice. It smells good, tastes good, and the grains keep their shape. This rice -- grown in India and Pakistan for more than 8,000 years -- is known for its aroma and nutty taste. In fact, the farmers have made this ancient grain their specialty.

There are many varieties of Basmati rice, including Super Kernel, Baby, Golden Sella, Organic Brown, and more. So-called Texmati rice is a cross between Basmati and long-grain.

Rice

Plain rice, with a few toasted almonds and a sprinkling of chopped scallions, is a frequent side dish at our house. Because it withstands baking so well, this rice is ideal for casseroles. When you spoon a serving from the dish you can still see the individual grains.

What is the secret of perfectly cooked rice? Not peeking. As soon as the liquid comes to a boil, reduce the heat to simmer, and leave the lid in place. As tempted as you may be, do not lift the lid to see how the rice is doing or stir it. Five minutes before the rice is supposed to be done, however, you may peek. If there is just a little bit of liquid left, cover the pan again, remove from the burner, and set aside to finish cooking.

This dish is made with simple ingredients that add up to a flavor-packed, delicious whole. The meat is a flavoring, rather than a main ingredient. I use reduced fat sausage and cheese and cut back on salt considerably. Omit the sausage and add a can of drained kidney beans for a vegetarian dish. You can make this recipe hours ahead of time and refrigerate it for later. To keep the glass dish from cracking, I take the casserole out of the refrigerator a half hour before baking.

Basmati Rice with Sausage, Tomatoes and Provolone Cheese is a tasty lunch or dinner. I hate to admit this, but when I have hunger pangs I even eat it cold. If family members like sausage, they will like this recipe.

Ingredients

1 1/2 cups salt-free chicken stock (or water)
1 cup Basmati rice
12-ounce roll Jimmy Dean 50% less fat pork sausage
1 cup yellow onions, chopped
1 large zucchini, sliced into thin rounds
6-ounce can no-salt tomato paste
1 cup water (I rinse out the tomato paste can.)
1 teaspoon dried basil leaves
1/2 teaspoon reduced sodium salt
6.7-ounce package reduced fat Provolone cheese
6 Roma tomatoes, cut into fourths lengthwise
Olive oil

Method

Cook rice in chicken stock according to package directions. Set aside. Coat a large skillet with cooking spray. Saute sausage over medium heat until it is almost brown. Add onions and cook until they are translucent. Add cooked rice, tomato paste, water, dried basil and salt to skillet. Transfer mixture to a prepared baking dish. Arrange sliced zucchini in rows on top of casserole. Layer six slices of Provolone cheese on top of zucchini. Frame the edges of the baking dish with cut tomatoes and brush with olive oil. Bake in a 350-degree oven for 30-30 minutes, or until the cheese starts to brown. Serve with a green salad and Italian bread. Makes 10 servings.

Copyright 2010 by Harriet Hodgson

Basmati Rice With Sausage, Tomatoes and Provolone Cheese

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. She is a member of the American Society of Journalists and Authors, Association of Health Care Journalists, and Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. Hodgson is a monthly columnist for the new "Caregiving in America" magazine and a contributing writer for the Open to Hope Foundation website. Please visit her website and learn more about this busy author and grandmother.

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