Rice and sausage stuffing

Ingredients

• ½ pound sausage meat, sweet or hot
• 1 cup finely chopped onion
• 1 tablespoon finely minced garlic
• ½ cup finely chopped celery
• 1 cup finely chopped green pepper
• 2 ½ cups mushrooms cut into half-inch cubes
• 1 teaspoon finely chopped dried or fresh rosemary
• 3 cups cooked rice (see recipe)
• Salt to taste, if desired
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    351 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 14 grams protein; 39 milligrams cholesterol; 437 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 6 cups

Preparation

1. Put the sausage meat and onion in a saucepan, and cook, stirring to break up lumps, until the meat loses its raw look and the onion is wilted. Add the garlic, celery, green peppers and mushrooms, and cook, stirring occasionally, about five minutes.
2. Drain the sausage mixture, if desired, and return it to the saucepan. Add the rosemary and stir to blend. Add the rice, salt and pepper, and stir. Let cool briefly.

15 minutes