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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I found this one in Cookin' with the Lion - A Collection of Recipes from Alumni and Friends of Penn State. Lyn Kennedy contributed it with the comment, A nice accompaniment to roast pheasant or Cornish game hens. Ingredients:
3/4 cup chopped onion |
1/3 cup chopped green pepper |
2 cups sliced fresh mushrooms |
1/2 cup chopped celery |
1 1/2 tablespoons butter |
1 lb bulk pork sausage |
1 cup uncooked long-grain rice |
2 tablespoons minced parsley |
2 cups hot chicken stock |
Directions:
1. In a heavy skillet saute onion, green pepper, mushrooms and celery in the butter.
2. Remove vegetables to a large mixing bowl. Set aside.
3. In the same skillet saute sausage, breaking it into little pieces. Drain off fat, add sausage to mixing bowl with vegetables.
4. Add the rice and minced parsley, stir thoroughly.
5. Stir in hot chicken stock.
6. Pour into lightly greased 2 1/2-quart casserole with lid.
7. Cover and bake at 350* for 30 minutes.
8. Remove from oven and stir gently.
9. Replace cover and bake an additional 30 minutes.
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