Directions:
- In a heavy skillet saute onion, green pepper, mushrooms and celery in the butter.
- Remove vegetables to a large mixing bowl. Set aside.
- In the same skillet saute sausage, breaking it into little pieces. Drain off fat, add sausage to mixing bowl with vegetables.
- Add the rice and minced parsley, stir thoroughly.
- Stir in hot chicken stock.
- Pour into lightly greased 2 1/2-quart casserole with lid.
- Cover and bake at 350* for 30 minutes.
- Remove from oven and stir gently.
- Replace cover and bake an additional 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.71 Kcal (1309 kJ) | ||
| Calories from fat | 148.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.5g | 25% | |
|---|---|---|---|
| Cholesterol | 55.14mg | 18% | |
| Sodium | 592.67mg | 25% | |
| Potassium | 416.23mg | 9% | |
| Total Carbs | 23.2g | 8% | |
| Sugars | 2.64g | 11% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 17.54g | 35% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 1.6mg | 9% | |
| Calcium | 34.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 166 Kcal (695 kJ) | ||
| Calories from fat | 78.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.76g | 25% | |
|---|---|---|---|
| Cholesterol | 29.27mg | 18% | |
| Sodium | 314.61mg | 25% | |
| Potassium | 220.95mg | 9% | |
| Total Carbs | 12.32g | 8% | |
| Sugars | 1.4g | 11% | |
| Dietary Fiber | 0.89g | 7% | |
| Protein | 9.31g | 35% | |
| Vitamin C | 4.4mg | 14% | |
| Iron | 0.8mg | 9% | |
| Calcium | 18.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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