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Sausage and Rice Casserole Side Dish
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1 pound sage-flavored pork sausage
1 cup sliced celery
1/2 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/2 cup fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 cup converted rice, uncooked
2 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon ground pepper
Brown sausage in heavy skillet over medium heat; transfer sausage to a 2-1/2-qt.
greased casserole dish. In the sausage drippings, saute celery, onion, peppers
and mushrooms until lightly browned; transfer to casserole. To casserole add
water chestnuts, rice, broth and seasonings; mix well. Cover tightly and bake at
350° for 1 to 1-1/2 hours or until rice is fluffy and tender.
Yield: 6 servings.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |