Italian Sausage Pilaf

The last time I made this pilaf I stuffed it into Cornish hens and roasted them. Extraordinarily good. Serves 6.


1 c long grain rice
1 tbsp olive oil
1/4 lb Italian sausage
1/4 c diced onion
1 3/4 c chicken broth
1 lg lemon — juiced
3 tbsp capers
white wine
salt to taste


Combine chicken broth, lemon juice, and enough wine to equal 2 cups.
Pour olive oil into a medium sauce pan, skin Italian sausage and break up into small pieces, sauté over medium high heat until sausage begins to brown.

Add onion and continue cooking, stirring as needed, another 3 - 5 minutes until onions are translucent.

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