Ingredients
1½cupsbrown rice
3½cupswater
1chicken bouillon
5sweet Italian chicken,14 oz, raw, or turkey sausage
2tbspolive oil
6celery stalks,chopped
1large onion,chopped
16ozfresh mushrooms,sliced
salt and fresh cracked pepper,to taste
Preparation
Cook brown rice in water and chicken bouillon according to package directions.
While the rice is cooking, in a large heavy saute pan, cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.
Add olive oil to the pan and add the onion then sauté for one minute. Add the celery, salt, and pepper to taste; cook for about 12 minutes until celery is soft.
Add the mushrooms to the pan, more salt, and pepper if needed, and cook, stirring for 5 minutes.
Cook covered for 2 minutes or until the mushrooms have released their juice and are cooked through.
Add the sausage and the cooked rice to the pan and mix well.
