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Slowly Overcoming Recipe Dependence

Published on September 24, 2009 By Emily. Updated on September 24, 2009

Confession: I am recipe dependent. I have an incredibly hard time coming up with meal ideas without step-by-step instructions. Inspiration just doesn’t come to me like that. As a result, I’ll probably never make it to Top Chef. Oh well.

Anyway, this picture kept catching my eye when I flipped through my recipe binder:

photo © Rachael Ray

I read the recipe for Sausage-and-Zucchini Rice but I thought it seemed a little bland…and I didn’t want to be stuck with another boring Rachael dish. Then I did something unthinkable (for me): I altered it before I even made it! Basically, I cut down on the butter and chicken broth and added a lot more vegetables. I’m really happy with the way it turned out.

The result was this delicious beauty (if I could hire Rach’s photographers, it’d be even prettier):

zucchini rice

Veggie and Sausage Rice (serves about 6)

Adapted from Everyday with Rachael Ray

1 tablespoon butter
1/2 an onion, finely chopped
1-1/2 cups rice
3 cups chicken broth
1/2 pound hot Italian sausage, casings discarded
2 zucchini, cut into small cubes
1 carrot, cut into small cubes
1 celery stalk, cut into small cubes
2 mushrooms, cut into small cubes
1 cup frozen corn, defrosted

In a saucepan over medium heat, melt the butter. Add the onion and cook, stirring frequently, for about 5 minutes. Add the chicken broth and rice. Bring to a boil. Lower the heat, cover, and cook for about 20 minutes, or until the rice is tender.

While the rice cooks, grab a large skillet. Over medium heat, cook and break up the sausage into small pieces until it is cooked through. With a slotted spoon, move the sausage to a paper towel lined plate.

Add the zucchini, carrots and celery to the skillet and cook for about 4 minutes, or until the vegetables are cooked to your liking. Return the sausage to the skillet and add the corn and mushrooms. Cook until heated through.

If you skillet is big enough, you can mix the rice with the vegetables right in the skillet. Otherwise, serve the rice in bowls and then serve the vegetables and sausage on top.

Enjoy! Hopefully there are many more “recipe independent” meals in my future.

This recipe could easily be made vegetarian by omitting the sausage, using vegetable broth instead of chicken and cooking the vegetables in vegetable oil. However, I had sausage in my freezer…and felt like cooking meat :)

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Filed Under: recipe Tagged With: adapted recipe, omnivorous, Rachael Ray

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UPDATE: the giveaway is now CLOSED. Congrats @aloh UPDATE: the giveaway is now CLOSED. Congrats @alohr3!

 @thelazygenius' second book, The Lazy Genius Kitchen, is finally here and I'm so excited! I don't purchase many books, but I pre-ordered this last July because I knew it would be right up my alley and then I pre-ordered a second copy because I knew that I'd want to give one away.

Author Kendra Adachi has been one of my favorite voices in recent years. Her principles (shared through her first book, The Lazy Genius Podcast and her Instagram) have helped me focus my priorities and give myself more grace. 

This book is NOT a cookbook (it has just 2 recipes), it is a kitchen guide - to help you "have what you need, use what you have, and enjoy it like never before". It is beautiful (full color!) and thoughtful.

I'm very excited to send this book to one of you.

TO ENTER: Leave a comment below with one of your greatest kitchen struggles. 
I'll draw a winner at 8 pm on Friday, May 6.
This giveaway is not affiliated with Instagram or The Lazy Genius, Kendra Adachi.
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#LazyGenius #KendraAdachi #NameWhatMatters #TheLazyGeniusKitchen #TheLazyGeniusWay #BookGiveaway
This morning we took advantage of @massmoca's Berk This morning we took advantage of @massmoca's Berkshire Teacher and Social Worker Appreciation Day free admission. After enjoying the student Art Invitational exhibit, the 4 of us took in several of the other galleries. Mass MoCA always impresses and it was delightful to be able to be out in the world with my kids.
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My January and early February menu plans for my @m My January and early February menu plans for my @mightyfoodfarm vegetables are finally up on the blog. See how we're making use of these beautiful items, as well as the items from the other pick up we made in the past month. 
Link in profile.
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One of my favorite things to do is bake from scrat One of my favorite things to do is bake from scratch.
But, in the interest of full transparency, this pie was made with Pillsbury pie crusts and a $5 bag of Walmart Granny Smiths. I used the recipe on the pie crust box.
I am very excited to eat it.
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I can't remember the last time I baked bread, some I can't remember the last time I baked bread, something that was part of my routine for a long time. Today school was cancelled due to the extremely cold temperatures outside and I took the opportunity to make 8 loaves - most of which will be put into the freezer until they're needed. Baking more bread was part of my 2022 theme of "resume" and I'm so happy to be back to it.
Recipe, as usual, from @breadin5
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New on the blog: my first posted CSA menu plan sin New on the blog: my first posted CSA menu plan since September! I didn't intend to take so much time off, but I'm looking forward to the meals I've planned over the next 2 weeks using @mightyfoodfarm produce.
Follow the link in my profile to see the post.
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My blog post with my 2022 theme word is now publis My blog post with my 2022 theme word is now published! Click the link in my profile to read more.
Did you choose a theme word for this year? Share it in the comments!
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