Description
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. It’s so good and naturally gluten free!
Yield: 14servings | Serving Size: 3/4 cup
Ingredients
1 1/2cupsbrown rice
3 1/2cupswater
1chicken bouillon, I used Knorr
5links, 14 oz raw sweet Italian chicken or turkey sausage (I used al fresco)
2tbspolive oil
6celery stalks, chopped
1large onion, chopped
16ozsliced fresh mushrooms
salt and fresh cracked pepper to taste
Instructions
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, sauté one minute, add the celery, salt and pepper to taste; cook about 12 minutes, until celery is soft.
- 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.
- Add the sausage and the cooked rice to the pan and mix well.
Last Step:
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