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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, melt 2 tablespoon butter over medium heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, stirring, until golden, about 5 minutes. Stir in the rice and 3 cups chicken broth and bring to a boil. Lower the heat, cover and cook until tender, about 20 minutes. | 2. Meanwhile, in a large skillet, cook the sausage, breaking it up, over medium heat until no longer pink, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate. Add the zucchini to the skillet and cook until tender, about 4 minutes. Return the sausage to the skillet, add the remaining 1 cup chicken broth and 1/2 cup water and cook, stirring, until heated through, about 2 minutes. | 3. Stir in the rice along with 1/2 cup parmesan, the parsley and the remaining 2 tablespoon butter. Top with the remaining 1/4 cup parmesan and the pine nuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	1		chopped	64.0	14.944	1.76	0.16
salt pepper				201.7338	0.0	44.8801	1.1333
rice	1 1/2	1/2		1018.425	211.5938	20.9235	8.88
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
hot italian sausage	1/2			201.7338	0.0	44.8801	1.1333
zucchini	2		cut	4.62	0.6842	0.5962	0.08800000000000001
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
flat leaf parsley	1/3	cup	chopped	201.7338	0.0	44.8801	1.1333
pine nut	1/4	cup	toasted	227.1375	4.4145	4.6204	23.0749

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.