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Springy Pilaf with Bottarga and Gently Cooked Dutch Sausage
A flavorful and nutritious dish combining the springy texture of pilaf with the richness of bottarga and the savory taste of gently cooked Dutch sausage.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●1 pound Dutch sausagelook for a mildly seasoned sausage
- ●1 cup Pilaf rice
- ●2 cups Chicken broth
- ●2 tablespoons Olive oil
- ●to taste Salt
- ●4 ounces Bottargashaved or sliced
- ●1/4 cup Fresh parsleychopped
- ●2 tablespoons Lemon juice
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Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the Dutch sausage and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
- 3
Add the chicken broth to the skillet and bring to a boil.
- 4
Stir in the pilaf rice, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
- 5
Fluff the pilaf with a fork and stir in the salt, chopped parsley, and lemon juice.
- 6
Shave or slice the bottarga and serve on top of the pilaf.
- 7
Serve immediately and enjoy!