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1 pound pork sausage 1 cup brown rice 1 cup sliced carrots 1/2 cup sliced fresh mushrooms 1 cup sliced celery 3/4 cup diced onions 1 cup beef stock 1 Tbsp Worcestershire sauce 1/2 Tbsp rubbed sage 1/2 Tbsp dried thyme minced habanero to taste cayenne-based hot sauce Brown crumbled sausage, coating liberally with hot sauce while browning. Drain. Preheat oven to 350 degrees F. Mix rice, vegetables, sage and thyme together thoroughly in a 2 quart casserole dish. Add Worchestershire sauce and stock and top with the drained sausage. Bake covered for 30 minutes. Stir and bake for another 30 minutes. This recipe was added: 19 September 2009 |