Ingredients
-
1 1/2
-
3 1/2
-
1
-
5
-
2
-
6
-
1
-
16
-
-
-
-
-
-
-
Directions
Brown rice stuffing made with Italian chicken sausage, celery, mushrooms, and onions. Serve this as a Thanksgiving side dish or you can even enjoy this as a meal. Its so good and naturally gluten free!,I love rice, so naturally Ive had my eye on this dish from my friend Julias blog for quite a while. She calls it Riso Condito and when I finally got around to making it I was doing the happy dance in my kitchen and had to let her know how good it was! I made minor tweaks to her original recipe but for the most part I followed it pretty close. This reheats well the next day so you could make it the night before and heat it up when its time to eat.,Use a good quality sweet Italian chicken or turkey sausage for this. If you cant find one, Julia calls for using two links of Italian pork sausage and ground turkey meat to make up the difference. To serve this as a main dish, double the portion. It would be 7 servings, 1 1/2 cups.
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Steps
|
1
Done
|
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 |
|
2
Done
|
Add Olive Oil to the Pan and Add the Onion, Saut One Minute, Add the Celery, Salt and Pepper to Taste; Cook About 12 Minutes, Until Celery Is Soft. |
|
3
Done
|
Add the Mushrooms to the Pan, More Salt and Pepper If Needed and Cook, Stirring 5 Minutes, Then Cook Covered For 2 Minutes, or Until the Mushrooms Have Released Their Juice and Are Cooked Through. |
|
4
Done
|
Add the Sausage and the Cooked Rice to the Pan and Mix Well. |
