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Sausage Rice Dressing
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This sideshow is a show stopper! This Sausage Rice Dressing has all of our favorite flavors in one, mixing rice with sausage and veggies. How could you go wrong?
What You'll Need
- 1 (6-ounce) package long grain and wild rice mix
- 1 (4.5-ounce) jar sliced mushrooms, undrained
- 1 pound ground pork sausage
- 1 large onion, chopped
- 3 celery stalks, chopped
- 1 bunch scallions, sliced
- 1 small green bell pepper, chopped
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chicken-flavored bouillon granules
What to Do
- Cook rice according to package directions, omitting butter. Set aside.
- Drain mushrooms, reserving liquid; add enough water to mushroom liquid to measure 3/4 cup.
- In a Dutch oven over medium heat, cook sausage, onion, celery, scallions, bell pepper, and garlic, stirring until sausage crumbles. Drain.
- Stir flour into sausage mixture; cook over medium heat, stirring constantly, 1 minute. Stir in mushrooms, mushroom liquid, Worcestershire sauce, and bouillon granules. Bring mixture to a boil; cover, reduce heat to low, and simmer 5 minutes. Stir in cooked rice, and cook until thoroughly heated.
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