Paella Pilaf

This was an improvised rice dish I made this weekend that turned out really well. If you don't normally keep orzo or wild rice on hand this is a good excuse to.

For 6 servings:

1 1/4 C long grain rice

1/4 C wild rice

1/2 C orzo

4 C chicken stock

8-10 saffron threads

1 red bell pepper (diced fine)

1 medium yellow onion (diced fine)

1 C green peas (cooked)

2 cloves garlic (sliced)

12 oz spicey sausage (chorizo, keilbasa, italian etc. I used mango-jalepeno chicken sausage)

2 T butter

1 1/2 C shredded fontina cheese

1 C shredded cheddar cheese

Preheat oven to 350F. Over medium heat in a 10" skillet brown sausage (approx 5 minutes), remove sausage to 13x9 baking dish and drain pan. In same skillet saute onions, peppers, galric and peas until onions are clear and brown. Remove to baking dish with sausage. Deglaze skillet with a little chicken stock or white wine then melt butter and toast orzo until golden brown and fragrant then add rices and toast a couple minutes more. Add broth and saffron threads to rice, bring to a boil and simmer, covered until rice is tender (approx. 15-20 minutes). Fluff rice and remove to baking dish add 1 C of fontina and 1/2 C of cheddar then mix all ingredients well. Top with remaining cheese and bake at 350F until cheese is melted and brown (approx 20 minutes).