Sausage, Rice and Vegetable Medley

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f you have some already prepared rice on hand, this dish cooks up in about 15-20 minutes. I use a slightly spicy sausage called “New Orleans” which I buy at Lococo’s, one of my favorite places to shop in Niagara Falls, Ontario. Any of these vegetables can be omitted or switched with another not listed. I’ve tried it with some diced sweet potato and also some rapini. Some arugula added just before adding the tomatoes would be a great addition. Serves 3-4

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Ingredients

1. 1 cup uncooked Basmati rice
2. 1 chicken boullion cube
3. 1 diced yellow or green pepper
4. 1 large onion, chopped
5. 1 medium zucchini, sliced
6. 2 stalks celery, diced
7. 1 clove garlic, smashed
8. 1/2 small package cremini mushrooms, sliced

9. 2 sausage links cut into bite size pieces
10. 1 large tomato diced
11. 1 handful arugula (optional)
12. 2 tablespoons tamari or soya sauce
13. oil for frying

Instructions

1. 1. Cook your rice as per package instructions, adding a chicken bullion cube to water.
2. 2. In a large frying pan or wok, put about 2 tablespoons oil, and the garlic, yellow pepper, onion, zucchini, and celery. Fry until vegetables are softened, but still crisp.
3. 3. Add the sausage pieces, sliced mushrooms and cook until the sausage is done.
4. 4. Add the tamari or soya sauce to taste (I use about 2 tablespoons), arugula (if desired), and diced tomato and give everything a light stir.

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Note:

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Bon appetite!