This recipe is adapted from Campbell's Kitchen. While the recipe states it serves 6, I would say it serves more like 8; it makes a LOT. It's very good -- I just made it tonight -- but I'll bet it's one of those dishes that's even better the next day.
1 lb. sweet Italian turkey sausage (I used 1 1/2 lbs.)
2 tablespoons olive oil
1 cup sliced celery
1 lg. onion, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed, OR 1 tablespoon chopped fresh thyme
1 cup UNCOOKED regular brown rice
1/2 cup UNCOOKED wild rice
4 cups chicken broth (I used home made stock)
2 tablespoon chopped fresh parsley
Grated Soy parmesan cheese (optional)
Remove casings from sausage; brown in olive oil in large non-stick skillet (I used my cast iron Dutch oven). Add celery, onion, peppers, garlic and thyme, and cook until vegetables are tender. Add brown rice, wild rice, and broth. Heat to a boil. Cover and simmer for 45 minutes or until rice is done. Stir in parsley.
Optional: garnish each serving with grated soy parmesan (I omitted this; it doesn't need it)
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Sausage and Rice Skillet with Veggies
