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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I was inspired by another recipe on this site that called for peas & mushrooms. Hubby is phobic to both of those ingredients so I came up with this recipe as a way around it. It draws more on my cooking background with the addition of onions, bell peppers, and celery. **NOTE** You can substitue Turkey sausage to lower the fat and also substitute low sodium soup to bring down the sodium in the recipe. Ingredients:
1 cup onion, finely chopped |
1/2 cup celery, finely chopped |
1/2 cup green bell pepper, finely chopped |
2 tablespoons olive oil or 2 tablespoons canola oil |
1 lb fresh sausage (i use bratwurst) |
3/4 cup uncooked long grain rice |
1 cup water |
1/2 cup chicken stock or 1/2 cup chicken broth |
1 (10 3/4 ounce) can condensed cream of celery soup |
4 ounces extra-sharp cheddar cheese, shredded |
Directions:
1. Heat oil in a skillet and add the celery. Cook for 2-3 minutes then add the bell pepper. Cook for an additional 2-3 minutes then add the onion. Cook this until onion is starting to turn translucent or become soft.
2. Remove casings from sausages and add the ground pork/sausage to the skillet with the onion mixture and cook until no longer pink.
3. Add the rice, mixing thoroughly into the sausage mixture and then add in the soup, chicken stock, & water.
4. Bring to boil, then reduce heat to low and allow rice to cook. This should take around 15-20 minutes.
5. Sprinkle with 3/4 of cheese and mix all together. Sprinkle remaining 1/4 of cheese on top let stand for 5 minutes.
6. NOTE: I've only made this with Cream of Celery soup. From what I understand Cream of Mushroom will not work per original recipe's author. The Cream of Celery soup is essential to the flavor.
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