This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The dog's kennel is not the place to keep a sausage."
This recipe came out of a rice dish that I had in Chile for breakfast. We don’t think about rice as a starch for breakfast, but this is a great weekend brunch dish.
I use Applegate Farms Natural Chicken and Sage breakfast sausage. We have put these to our tasters and they came out head and shoulders above any other that we have tasted. The sage flavor is great. If they are not available to you, the key is to look for a sausage that is about 100 calories in an ounce and a half. Look closely at the amount of sodium, too.
Size does matter. For the most part the eggs that you buy in the store come in 3 different sizes – medium, large and extra-large. Most recipes, including the ones on this site, are written using large eggs. Just as important, the nutrition information is based on large eggs and using an extra large egg has about 20% more nutrients (including calories, fat and cholesterol).
With baking or making desserts this is key because these recipes are basically chemistry and success depends on exact amounts of ingredients. If you are out of large eggs and need to use another size, here's a rule of thumb for substitution: 5 large eggs = 4 extra-large eggs = 6 medium eggs.
1 large egg = 75 calories, 5g fat, 1.5g sat fat, 2g mono fat, 6g protein, 0g carbohydrates, 63mg sodium, 212mg cholesterol
Servings = 2 | Serving size =about 2 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe can be divisible by 2.
This recipe does not make very good leftovers.
|4 small||breakfast sausage links (about 2 1/2 ounces)|
|1 medium||onion (diced)|
|1 small||red bell pepper (diced)|
|1/2 cup||Arborio rice|
|fresh ground black pepper (to taste)|
|1 tsp||olive oil|
Cut the sausage into a fine dice.
Place a medium skillet over medium heat and add the sausage.
Cook, stirring continuously, until lightly browned.
Add the onions and cook for about 5 to 7 minutes until they begin to brown.
Add the diced peppers and cook for about 2 minutes. Stir frequently.
Add the rice and cook for one minute. Stir continuously.
Add the water, salt and pepper.
Adjust the heat until the rice is simmering. Cook for about 15 to 20 minutes, until the water is evaporated and the rice is not grainy. If you need to add more water, add it about 1/4 cup at a time.
When the rice is nearing being done, put a small skillet over medium-high heat. Add the olive oil.
When the pan is hot, add the eggs and cook to your desired doneness – sunnyside up, over easy, or scrambled.
Serve each serving of the risotto topped with one egg.
Serving size = about 2 1/2 cups
Servings = 2
Amount Per Serving
|Calories 330||Calories from Fat 82|
|% Daily Value|
|Total Fat 8g||15%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 48g||16%|
|Dietary Fiber 3g||11%|
|Vitamin A 23%||Vitamin C 86%|
|Calcium 4%||Iron 17%|
|Vitamin K 4 mcg||Potassium 331 mg|
|Magnesium 32 mg|