SAUSAGE PEPPER KABOBS
RECIPE TYPE
Pork
SERVES
4
Prep Time: 10 min
Cook Time: 15 min
Grill Time: 12 min
Ingredients
3 cups Longo’s Essentials Chicken Broth
1 1/2 cups Longo’s Essentials Long Grain White Rice, rinsed
3 Longo’s Stoplight Peppers
1 pkg (500g) Longo’s Pork Sausages
3 tbsp chopped fresh Longo’s Organic Pasta Blend Herbs
Directions
If using bamboo skewers, soak them for at least 15 minutes.
Meanwhile, bring broth and rice to a boil with 1/4 tsp each salt and pepper. Reduce heat to low; cover and cook for about 15 minutes or until rice is fluffy and broth is absorbed. Set aside.
Cut peppers into about 2-inch pieces and toss with 1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil and 1/4 tsp each salt and pepper.
Cut each sausage into 5 equal pieces. Thread sausages and peppers onto skewers, alternating as desired. Grill kabobs on preheated medium-high grill for about 12 minutes, turning frequently, until sausage is no longer pink inside and peppers are lightly charred.
Fluff rice with a fork and stir in herbs. Spoon onto plates and top with kabobs to serve.
Tip: Use some of the muffuletta mix from the sandwiches recipe to stir into the rice for an extra zip of flavour and colour.
NUTRITIONAL INFORMATION
Per serving: 620 calories
| Protein 28g | Fibre 2g |
| Fat 26g | Sugars 3g |
| Carbs 64g | Sodium 1,380mg |
