How to make it

  • In a heavy saucepan, melt butter over medium heat. Add the rice, saute for 30 seconds. Stir in the stock, bring to a boil. Cover tightly and reduce heat to low. Simmer for 20 minutes.
  • While rice cooks, saute the sausage and fennel seeds in a medium skillet, stirring until crumbly. Add the onions, bell pepper, squash, zucchini; cook until crisp-tender, 1 minute. Stir in herbs. Remove the pan from heat. Gently mix in the rice and pecans. Season with salt and pepper

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