1 C. brown or basmati (or brown basmati) rice<\/p>\n
2\u00c2\u00a0T. olive oil<\/p>\n
A few threads saffron<\/p>\n
3\/4 C. white wine (use only 1\/2 C. if you’re using white basmati)<\/p>\n
1 C. chicken or veggie broth<\/p>\n
2 smoked sausages of your choice, halved and sliced crosswise into 1\/4″ chunks<\/p>\n
1\/2 lb. shrimp<\/p>\n
1 can artichoke bottoms, quartered<\/p>\n
1\/4 C. diced sundried tomatoes<\/p>\n
1 C. frozen peas<\/p>\n
Heat the oven to 350 degrees. In a heavy bottomed saucepan, heat the olive oil over medium heat. Add the rice and saffron and saute until the rice starts to brown a wee little bit (or smells toasty). Put the rice mixture into a covered casserole. Add the wine, broth, sausage, shrimp, artichoke and sundried tomatos. Put the casserole in the oven for an hour (40 minutes if you’re using white basmati). Open it up (it should still be somewhat soupy, if it’s dry add a little more broth or wine), and stir in the peas, then return to the oven for another 15-20 minutes or until the rice has absorbed the liquid. Note on shrimp: I often make this recipe and freeze half of it to reheat later, and the shrimp does not stand up to that kind of treatment… it goes all rubbery. If you’re just going to keep it in the fridge and warm it up in the microwave, no big deal, but if you’re going to freeze it, leave out the crustaceans.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. brown or basmati (or brown basmati) rice 2\u00c2\u00a0T. olive oil A few threads saffron 3\/4 C. white wine (use only 1\/2 C. if you’re using white basmati) 1 C. chicken or veggie broth 2 smoked sausages of your choice, halved and sliced crosswise into 1\/4″ chunks 1\/2 lb. shrimp 1 can artichoke bottoms, quartered 1\/4 C. diced sundried tomatoes 1 C. frozen peas Heat the oven to 350 degrees. In a heavy bottomed saucepan, heat the olive oil…<\/p>\n