Oregon trail risotto-oregon hazelnut-sausage

6 Servings

Ingredients

Quantity Ingredient
5 German or Italian sausages (1 1/2 lbs.)
1½ cup Red onion, coarsely chopped
2 tablespoons Butter
1 Green pepper coarsely chopped
1 Red pepper coarsely chopped
2 Bananas; sliced
¾ cup Halved Oregon hazelnuts
½ cup Currants or raisins
4 cups Cooked rice
Salt and pepper to taste
3 Hard-cooked eggs; sieved
Finely chopped parsley
Finely chopped basil
Finely chopped chives

Directions

GARNISH

Brown the sausages in large frying pan or electric skillet. Drain sausage and cut into chunks. Melt butter in skillet and add chopped onions. Cover and cook until onions are barely tender. Add peppers and saut‚ until barely tender. Add rice, sausage and salt and pepper tossing with a fork until hot. Add raisins, bananas, and Oregon hazelnuts and carefully toss together. Season to taste. Serve on a heated platter. Top with sieved egg and herb mixture. Excellent brunch dish.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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