Chicken Sausage Brown Rice Stuffing
with Celery and Mushrooms

Servings: 14 | Amount per Serving: 0.75 cups

• Calories: 107 | Carbohydrates: 16.5g
• Fiber: 1.5g | Protein: 3.5g
• Sodium: 220mg | Sugar: 1g
• Total Fat: 3.2g

• Prep Time: 10mins
• Cook Time: 45mins
• Total Time: 55mins

Ingredients

• 1) 1.5 cups brown rice
• 2) 3.5 cups water
• 3) 1 chicken bouillon
• 4) 5 links, 400g raw sweet Italian chicken or turkey sausage
• 5) 2 tablespoons olive oil
• 6) 6 celery stalks, chopped
• 7) 1 large onion, chopped
• 8) 2 cups sliced fresh mushrooms
• 9) Salt and fresh cracked pepper to taste

Steps

• 1) Cook brown rice in water and chicken bouillon according to package directions.
• 2) 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.
• 3) Add olive oil to the pan and add the onion, sauté one minute, add the celery, salt and pepper to taste.
  Cook about 12 minutes, until celery is soft.
• 4) 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.
• 5) Add the sausage and the cooked rice to the pan and mix well.

Notes

• 1) To serve this as a main dish, double the portion. It would be 7 servings, 1.5 cups.
• 2) For variety, use as stuffing for Italian Stuffed Peppers.
• 3) Substitute italian sausage for other kinds of meat such as chicken.
• 4) Add other vegetables such as bell peppers and garlic.
• 5) Add herbs and spices such as rosemary, paprika or Italian Seasoning.
• 6) Keep celery in the dish, you can't really taste it, or add some walnuts to keep the crunch factor.