Avoiding Additives and Preservatives

I used Free From hot Italian sausages, Imagine Organic chicken stock and wine from Frogpond Farm that has a sulfite level below 10 parts per million. Use genuine Parmesan cheese—the name is stamped on the rind. Make sure the paprika does not contain colour or anti-caking agents.

Brown sausage and cook vegetables

Add rice and stock, bring to boil, cover and simmer until rice is done

One-pot rice with sausages, fennel and peppers

Ingredients:

1 lb (454 g) spicy Italian sausages, casings removed

3 tbsp (45 ml) olive oil

1 small fennel, quartered lengthwise, cored and thinly sliced

1 red bell pepper, seeded and cut into strips

2 tsp (10 ml) sweet paprika

1 ½ cups (375 g) long grain parboiled rice

3 cups (750 ml) unsalted chicken broth

½ cup (125 ml) dry white wine

½ cup (125 ml) Parmesan cheese, finely grated

3 tbsp (45 ml) fennel fronds, finely chopped

Preparation:

In a large, deep skillet over medium-high heat, cook the sausage meat in the oil, breaking it up with a wooden spoon, until it starts to brown. Add the vegetables and cook for 3 minutes, stirring often. Add the paprika and rice. Pour in the broth and wine. Bring to a boil. Cover and simmer over low heat for 18 minutes.

Remove from the heat. Add the Parmesan and fennel fronds. Season with salt and pepper. Serves 4.

From Ricardo