Oregon trail risotto-oregon hazelnut-sausage
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | German or Italian sausages (1 1/2 lbs.) | |
| 1½ | cup | Red onion, coarsely chopped |
| 2 | tablespoons | Butter |
| 1 | Green pepper coarsely chopped | |
| 1 | Red pepper coarsely chopped | |
| 2 | Bananas; sliced | |
| ¾ | cup | Halved Oregon hazelnuts |
| ½ | cup | Currants or raisins |
| 4 | cups | Cooked rice |
| Salt and pepper to taste | ||
| 3 | Hard-cooked eggs; sieved | |
| Finely chopped parsley | ||
| Finely chopped basil | ||
| Finely chopped chives | ||
Directions
GARNISH
Brown the sausages in large frying pan or electric skillet. Drain sausage and cut into chunks. Melt butter in skillet and add chopped onions. Cover and cook until onions are barely tender. Add peppers and saut‚ until barely tender. Add rice, sausage and salt and pepper tossing with a fork until hot. Add raisins, bananas, and Oregon hazelnuts and carefully toss together. Season to taste. Serve on a heated platter. Top with sieved egg and herb mixture. Excellent brunch dish.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board