Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Tuesday, May 5, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 2 lbs. smoked sausage
  • 1 large onion
  • 1â�„2 cup bell pepper
  • 2 celery ribs
  • 3 ripe tomatoes
  • 5 cloves garlic
  • 1â�„2 cup chopped fresh parsley
  • 1 tsp. dried thyme
  • 2 bay leaves
  • Salt and pepper
  • 2 cups uncooked long-grain rice
Slice sausage into coins 1�4 inch thick, then brown in a heavy-bottomed skillet with a tight cover. Pour off the excess drippings. Chop onion and stir over medium heat until limp, about three minutes. Chop bell pepper, celery, tomatoes and garlic cloves. Add them to skillet along with parsley, thyme and bay leaves. Season with salt and pepper.
Bring to a boil and cook, stirring, for five minutes, then add the rice and 21�2 cups water. Cover and set over low heat for 25 minutes. Do not uncover until you check for doneness, near the end of the cooking time. The dish is done when the rice is tender and all the liquid is absorbed. Fluff with a fork and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

PHCC - Click for Website
The Spencer Group - Click for Website
Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
Lockman & Associates - Click for Website
New College Institute - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
The Eye Site - Click for Website