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Arbori rice chicken broth salt bay leaves eggs olive oil Italian sausage garlic shallot basil Parmesan rinds tomatoes oregano ground sirloinbeef Bread egg
Viewed: 48 - Published at: 4 years agoIngredients
- 2 1/3 cup Arbori rice
- 4 cup Chicken broth
- 2 tsp Salt
- 2 each Bay leaves
- 3 cup Parmigiano - grated
- 3 each Eggs
- 1 Olive oil - several circles in pot
- 3 each Italian sausage - links
- 3 clove Garlic - chopped
- 1 each Shallot - sliced
- 1 bunch Basil
- 3 Parmesan rinds
- 28 oz Can of whole tomatoes - crushed
- 1 cup Peas
- 1 tsp Oregano
- 8 oz Mozzarella - fresh is best
- 1 1/2 lb Good ground sirloin beef
- 2 each Slices bread soaked in milk or water
- 1 each Egg
- 1 cup Parmigiano shredded
Method
- In large pot bring rice and broth, salt and bay leaves to a boil on high heat.
- Cover pan and bring to simmer until liquid almost absorbed- 8 minutes.
- Pour rice in another bowl to cool completely.
- After cooled, add three eggs and 2 1/2 cups park cheese.
- Begin filling with olive oil and brown Italian sausage.
- Add garlic, shallots, salt, crushed tomatoes, peas, and basil.
- Add parmesan rinds.
- Cook low for 20 minutes.
- Remove parmesan rinds.
- Cool completely and add cubed mozzarella cheese.
- In a bundt pan, grease well and dust with bread crumbs.
- This is important to keep from sticking.
- Form rice mixture with wet hands around the bottom, up the sides.
- Only use 3/4 of rice.
- This leaves plenty of room for filling.
- Scoop in filling all the way around.
- With the remaining rice, form the top and seal the whole thing.
- Bake at 350F for 50 minutes or when rice starts to brown.
- Let this cool completely before you flip it.
- This is important.
- Then hold your breath as you flip it on a nice serving plate.
