Sausage-and-Zucchini Rice

4 Tbsp. unsalted butter
1 large onion finely chopped
2 cloves minced garlic
Salt/Pepper
1 1/2 cups rice
1 32 oz. container (4 cups) chicken broth
1 lb. italian sausage
2 zucchini cut into small cubes
3/4 cup grated parmesan cheese
1/3 cup fresh parsley chopped
1/4 cup pine nuts toasted

In a medium saucepan, melt 2 Tbsp. butter over medium heat. Add the onion, garlic, and some salt & pepper and cook until golden (about 5 min.). Stir in the rice and toast until it becomes shiny and a bit brown on the edges (2-3 min.); stir in 3 cups chicken broth and bring to a boil. Lower the heat, cover and cook, stirring occasionally, until tender (about 20 min.).

Meanwhile, in a large skillet, cook the sausage and some salt & pepper, breaking it up with a potato masher over medium-heat until no loger pink (about 7 min.). Using a slotted spoon, transfer the sausage to a plate. Add the zucchini and some salt & pepper to the skillet and cook until tender (about 4 min.). Return the sausage to the skillet, add the remaining 1 cup chicken broth and cook, stirring until heated through (about 2 min.).

Stir in the rice along with 1/2 cup parmesan, the parsley and the remaining 2 Tbsp. butter. Top with remaining parmesan and the toasted pine nuts.

*Original recipe courtesy of Everyday with Rachael Ray, March 2009 Menu Planner