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Using the cutting board & paring knife,
Cut the celery (make sure it is washed first!):
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Chop off the entire top (where it is leafy) and throw that away...
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As well as chop off the roots (where it is white) and throw that away.
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Now slice into thin bits (you may still have to cut these in half).
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If this is from a whole stalk, measure approx. 4 oz. (using the measuring cup)
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...and place that on a paper towel,
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...and put the rest in a sandwich bag in your refrigerator (for later use).
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Wash the scallions (shake to dry).
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Now (using the paring knife & cutting board)
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Hold the whole bunch to chop approx. 1 inch off the top (throw away)
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...and chop off the stems (where each onion connects to the root);
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Throw the stems away and hold the whole bunch to chop into thin slices...
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Again, place half on a paper towel & the other half in a sandwich bag in your refrigerator...
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Drain the peas (if from a can or jar) or leave out to thaw (if frozen from a bag).
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Wash the red pepper, and using the paring knife & cutting board:
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Cut the top off & rinse out all seeds, carve off the stem & throw away...
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Try to cut off (to use) some of the pepper from around the stem into smaller bits;
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Now cut long, thin strips (but throw away the tough white parts); you may have to cut these in half...
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Place all the pepper on a paper towel.
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Using the paring knife & cutting board, cut both ends off of the onion...
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Peel off & throw away the entire first (and second if tough and bruised) outer layers...
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Hold the onion sideways to slice it in half--cut each "half" one at a time (put the other off to the side...)
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Cut North-->South, East-->West, and NE-->SE, & NW-->SW;
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...and using your hands, try to break up the clumps and using the measuring cup,
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Measure 4 oz. to be placed on a paper towel...
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...the remaining onion can be put in a sandwich bag in your refrigerator.
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Use the paring knife & cutting board to cut the sausage:
Cut thin slices (which may need to each be cut in half), and place on a paper towel...
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Use the paring knife & cutting board to cut the chicken into small chunks:
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(should be just less than 1 in. x 1 in. ea.); cut off & throw away any fat...
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Wash hands!
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Now, pour the (1 tablespoon) of the (extra virgin olive) oil in the pot and turn the heat on medium,
Now add the sausage & cook (using the ladle) for approx. 3 minutes.
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Next, add the onion, celery, and salt (½ teaspoon) & stir (cook for about another 3 minutes)
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Add the (dry) rice...
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Using the measuring cup, measure the chicken broth & now add that to the pot...
...Then, add the Italian seasoning & bring the mixture to a boil.
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Now add the chicken, turn the heat down to LOW, stir & cover...Set your timer for 30 minutes!
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Use this opportunity to do some clean-up & dinnerware preparation...(think drinks!)
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Just before the timer goes off, remove the lid & stir...
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Add the peas, bell pepper, & scallion & turn the heat up to medium (leave the lid off)
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Set a timer for 5 minutes & continue stirring...
...if you are like me, you can also use this time to wash the lid & put that away already!
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Turn the heat off just before the timer goes off & stir one last time...
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Divide evenly between two bowls, top with the parsley...
~ Serve & enjoy ~
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