I am finally getting my self into the Thanksgiving mood. I love traditional bread stuffing and I am hoping to make my mother's stuffing to post soon. Now this is not so traditional since it's rice, but it is fabulous. It's a very savory rice and beans with sausage and it would go perfectly well with all the other side dishes for Thanksgiving. We ate it as a main meal and my son and husband loved it to bits. The leftovers have already been spoken for in the lunch boxes so I know I must make this dish again. I used good quality hot Italian sausage, brown rice and red kidney beans so it was pretty healthy and nutritious too. I loved that I just used leftover brown rice from our rice and curry meal the day before. You can't beat getting a second meal out of leftover rice that has this flavor punch.
Ingredients:
5 cups cooked cold brown rice
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1 (15oz) can red kidney beans
1lb of hot Italian Sausage
1 medium onion chopped
2 stalks of celery chopped
1 bell pepper diced (or any sweet pepper)
1 Tbs of grated fresh garlic
1/2 tsp dried thyme
1 tsp paprika
1 1/2 tsp of poultry seasoning
1-2 tsp fresh sage minced
black pepper and salt to taste to taste
2 Tbs soy sauce
red chili flakes (to taste)
Directions:
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Have your rice cooked and cooled. This works best with leftover
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rice. Next brown sausage in a large pan or skillet. Depending on the sausage you use, drain all but 1 Tbs of oil from the sausage. I had only about 1 Tbs with the sausage I used so I did not have to drain it. Next add the diced celery, peppers and onions. Saute for 3-4 minutes. Next add garlic and saute for another few minutes.
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Then add the ground thyme, poultry seasoning, red chili flakes, salt, pepper, paprika and fresh sage. Then add the drained and rinsed beans and soy sauce.
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Finally add the cooked brown riced and mix well. Serve hot as a side dish or as a main dish. Enjo
y.
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