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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 analysis per serving
28 grams carbs; 26 milligrams cholesterol; 239 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 2 grams fiber; 484 milligrams sodium; 10 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes
Comments
Good, but saute the onion, garlic, peppers, and celery before the sausage. After they are nice and wilted, throw in the sausage and then when it's all done, put in the rice and mushrooms last.
Excellent choice for families who have gluten free members! Everyone raved that the stuffing was excellent - even those who usually don't care much for stuffing.
Good, but saute the onion, garlic, peppers, and celery before the sausage. After they are nice and wilted, throw in the sausage and then when it's all done, put in the rice and mushrooms last.