Directions:
- Preheat oven to 375°F.
- Combine 2 cups of stock, water and rice in a medium saucepan.
- Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour.
- Drain, put in large mixing bowl with cornbread and set aside.
- Heat olive oil in a large skillet.
- Sauté onion, celery, garlic and shallot over medium heat until translucent.
- Add sausage. Brown.
- Add sage, salt, and pepper.
- Add to rice/cornbread mixture. Toss.
- Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
- Cook on lower shelf until top is crispy, about 25 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 547.49 Kcal (2292 kJ) | ||
| Calories from fat | 218.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.24g | 37% | |
|---|---|---|---|
| Cholesterol | 91.8mg | 31% | |
| Sodium | 1014.58mg | 42% | |
| Potassium | 306.42mg | 7% | |
| Total Carbs | 68.11g | 23% | |
| Sugars | 15.7g | 63% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 15.1g | 30% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 5mg | 28% | |
| Calcium | 138mg | 14% | |
| Amount Per 100 g | |||
| Calories | 196.78 Kcal (824 kJ) | ||
| Calories from fat | 78.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.71g | 37% | |
|---|---|---|---|
| Cholesterol | 33mg | 31% | |
| Sodium | 364.66mg | 42% | |
| Potassium | 110.14mg | 7% | |
| Total Carbs | 24.48g | 23% | |
| Sugars | 5.64g | 63% | |
| Dietary Fiber | 1.07g | 12% | |
| Protein | 5.43g | 30% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 1.8mg | 28% | |
| Calcium | 49.6mg | 14% | |
* 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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