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Ingredientes
- 1 pound Italian pork sausage, cut into 1-inch pieces
- 2 stalks celery, sliced (about 1 cup)
- 1 large onion, chopped (about 1 cup)
- 1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
- 1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme leaves, crushed or 1 tablespoon chopped fresh thyme leaves
- 1 cup uncooked regular brown rice
- 1/2 cup uncooked wild rice
- 3 1/2 cups chicken broth
- 2 tablespoons chopped fresh parsley
Direcciones
- Cook the sausage in a 12-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender.
- Stir in the brown rice, wild rice and stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the sausage is cooked through and the rice is tender. Stir in the parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 6 servings | |
| Calories 423 | |
| Calories from Fat 192 | 45% |
| Total Fat 21.39g | 27% |
| Saturated Fat 6.93g | 28% |
| Trans Fat 0.16g | |
| Cholesterol 54mg | 18% |
| Sodium 714mg | 30% |
| Potassium 563mg | 16% |
| Total Carbs 39.16g | 10% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.87g | 2% |
| Protein 17.96g | 29% |
