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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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An exchange student who stayed with us made this rice casserole for us. It's good served with crusty rolls. Now I like to make this, especially when we're having company over who knew our other daughter . Ingredients:
1 pound johnsonville® mild italian sausage links |
1 tablespoon canola oil |
1 medium onion, chopped |
1 cup uncooked brown rice |
1 medium sweet red pepper, thinly sliced |
2 medium carrots, diced |
3 teaspoons beef bouillon granules |
3 cups boiling water |
1 cup frozen peas, thawed |
2 cans (4 ounces each) mushroom stems and pieces, drained |
3 medium tomatoes, peeled and diced |
1/2 cup sliced pimiento-stuffed olives |
3 hard-cooked eggs, sliced |
1/4 cup grated parmesan cheese |
Directions:
1. In a large skillet, cook sausage in oil until a thermometer reads 160°; drain. Cut into 1/2-inch slices. Return to pan; add onion and rice. Cook until rice is lightly browned. Stir in the red pepper, carrots, bouillon and water. Bring to a boil.
2. Cover and simmer for 30 minutes or until the liquid is almost absorbed, stirring occasionally. Add the peas, mushrooms and tomatoes. Cook 5 minutes longer or until heated through.
3. Remove half the mixture to a serving bowl. Top with half of the olives, eggs and cheese. Repeat layers. Yield: 6-8 servings.
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