Charleston Rice
"I found this one in "Cookin' with the Lion - A Collection of Recipes from Alumni and Friends of Penn State." Lyn Kennedy contributed it with the comment, "A nice accompaniment to roast pheasant or Cornish game hens.""
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 3⁄4 cup chopped onion
- 1⁄3 cup chopped green pepper
- 2 cups sliced fresh mushrooms
- 1⁄2 cup chopped celery
- 1 1⁄2 tablespoons butter
- 1 lb bulk pork sausage
- 1 cup uncooked long-grain rice
- 2 tablespoons minced parsley
- 2 cups hot chicken stock
directions
- In a heavy skillet saute onion, green pepper, mushrooms and celery in the butter.
- Remove vegetables to a large mixing bowl. Set aside.
- In the same skillet saute sausage, breaking it into little pieces. Drain off fat, add sausage to mixing bowl with vegetables.
- Add the rice and minced parsley, stir thoroughly.
- Stir in hot chicken stock.
- Pour into lightly greased 2 1/2-quart casserole with lid.
- Cover and bake at 350* for 30 minutes.
- Remove from oven and stir gently.
- Replace cover and bake an additional 30 minutes.
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RECIPE SUBMITTED BY
PickyEater
Columbus, OH
I'm a slightly "over-50" guy living with my wife and 2 kids in Columbus Ohio. I have been a picky eater for as long as I can remember. I'm trying to improve my cooking skills more or less in self defense. It's a control thing ... if I make it and I don't like it, I can whine and complain to myself :-)! Since cooking is not my wife's favorite activity, I'm looking for recipes I can enjoy preparing and eating while lightening her load a bit. Hopefully a win-win situation.
