I know, I know, it’s like 100 degrees outside so the idea of making something hot just isn’t very appealing, but this dish, like REAL pizza, is also good cold.
I’ll admit it. I’m a bit of a scrappy cook- I HATE wasting food and with the plethora of fresh garden goodness from my dear mother-in-law Bonnie I’ve been at a loss some days how to be clever with zucchini, squash and tomatoes. Added to the fact that her son Ben isn’t known for his heathy eating AND my kids have a gluten, mostly dairy free diet (and would like to eat pizza for every meal) and it’s a bit tricky to put together a meal quickly. Unless you have leftovers, which happend to be the case today. Even if you don’t have these things as leftovers, I thought this meal turned into one of the best dishes I’ve made in a long time.
1 Jar Pizza Sause (I had an almost full jar leftover in the fridge)
1/2 purple onion
2-4 cloves garlic (or 1 Tbsp pre-minced in a jar)
4 GF Spinach/Asiago Sausage (from Sam’s Club left-over in the fridge- needed to be used)
2 cups fresh baby carrots, diced
2 large fresh tomatoes (from my MIL’s garden)
1 (very) large, home-grown zucchini (from my MIL’s garden) perhaps 4-5 cups?
1 1/2 cups wild or brown rice (cooked)
Parmesan cheese sprinkled on top
6 cups water
3 Tbsp Italian Seasoning
3 Tbsp Garlic Salt
3 beef bouillon cubes (vegan, without msg)
I threw the carrots, onion, fresh tomato, jar of pizza sause, sausage and garlic into the pot with the rice. Added 8 cups of water, brought to boil, added bouillon cubes, garlic salt and Italian seasoning. Cover and simmer for 20 minutes. Add the zucchini.
My boys. couldn’t. get. enough. This picture doesn’t do it justice- once it sat for awhile the rice soaked up all the broth. and you know what? pepperoni would be delicious too…