Created by Kchurchill5 on November 27, 2016
Step 1: Sausage ... Add 1/2 of the olive oil to a large oven proof saute pan; and, bring to medium high heat. Add the sausage; and saute, breaking it up as it cooks. Once the sausage is golden brown; transfer to a dish or plate, lined with a paper towel to drain. NOTE: If you don't have a stove top to oven proof pan; simply use your favorite saute pan. Then, you will need to transfer everything to an oven proof baking or casserole dish.
Step 2: Mushrooms ... In the same pan with the sausage drippings; add the mushrooms - and, more oil, if necessary. Cook 4-5 minutes until they begin to brown. Do NOT salt at this point. Then, reduce the heat to medium; and, add the celery, onion, garlic, fennel, bell peppers, and a pinch of salt and pepper. Saute another 3-4 minutes - stirring often.
Step 3: Sausage and Rice ... Add the sausage back in, water chestnuts, rice; and, stir until everything is well combined. You want to make sure the rice is completed mixed in with all the sausage and vegetables; then, add the broth; and, stir. Season again with a bit of salt and pepper, if needed. Always season as you go.
Step 4: Bake ... In a 350 degree preheated oven, on the middle shelf. Cover the pan with a lid or foil; and, bake for 60-75 minutes, until the rice is tender and fluffy. I like to try to stir it once or twice as it cooks.
Step 5: Serve and ENJOY! ... Garnish with scallions; and serve. A green salad is the perfect side dish. My friend insists on finishing it off with cheese; personally, I don't like the cheese - but, again, it is all personal tastes.