3Italian sausages (casing removed and broken into pieces)
½cupsliced mushrooms
¾cuppeas (frozen)
3artichokes chopped (frozen or very well drained jarred in oil)
1tomato ripe (chopped seeds removed)
1cupvegetable broth**
½teaspoonoregano
2tablespoonsfresh chopped Italian parsley
¼-½teaspoonsalt (more or less to your liking)
1-2dashespepper or hot pepper flakes(if desired)
½cup grated Parmesan Cheese
*1 cup dry rice (185 grams).
**Use either homemade broth, or low sodium broth, if using regular broth then don't add any salt until cooked (see instructions) then taste and add if necessary.
In a small bowl combine 3 tablespoons bread crumbs and 1 tablespoon melted butter. Sprinkle the mixture on the bottom of a medium sized Baking Dish and set aside.
In a large saucepan melt the butter, add the chopped onion, sausage pieces and mushrooms, cook for approximately 5 minutes until golden, then add the peas, artichokes and tomato, mix to combine.
Stir in the broth, oregano, parsley, salt and pepper (hot pepper flakes), cover slightly and cook on medium heat for approximately 15 minutes or until the vegetables are tender but mixture will remain a thick soup like constituency.
While the mixture is cooking, cook the rice until al dente. Then drain well.
Add the rice to the cooked veggies and combine, (at this point taste for salt, add if necessary) add the parmesan cheese and combine. Pour into the prepared baking dish and press down lightly. Top with dotted butter and parmesan cheese. Bake for approximately 15 minutes or until golden. Serve immediately.