I wanted to make a recipe with flavor that can be established within the first bite. I was also craving meat and had a seriously depleted bank account, so I had to find something that would satisfy me and would not hurt my money supply. What happens when you buy sausages and mushroom on a discounted price? This chicken sausage and vegetable medley happens. And it’s so easy to make. Check it out.

1 1/2 cups of brown rice
1 can of Swanson’s low sodium chicken broth
8 ounce of whole baby bella mushrooms
5 links of Stop and Shop’s sweet italian chicken sausage
1 whole yellow onion
Salt and pepper for taste
A saucepan for the rice and broth and one skillet to put everything together

Servings: 5

In a pot, bring your chicken broth to boil. This yields approximately 2 cups of broth.

Pour in the rice and give it a quick stir. Then lower your heat and simmer the rice with the lid on until it absorbs the broth, because that’s where the flavor is. I know some people say to always keep the lid on, but once in awhile, I’d take it off and give the rice a stir. I really dislike having my rice stuck to the bottom. As your rice is cooking, you can start on the other components of your dish.

You have to prepare your vegetables ahead of time so that you don’t have to constantly move from counter to stove as you cook. Take your onion, slice its ends off and dice them. Wash off the dirt from your mushrooms and slice them, too. You can, using a paring knife or a chef’s knife (it doesn’t matter what you chose since both are good all-around knives).

Put your sausages in a pan and with a wooden spoon break them down into little pieces as they cook. Once your sausages are browned and cooked through, remove and put aside in a bowl. By now the mouthwatering aroma of your kitchen must be seducing you – but refrain from picking at your food! All of the components need to be put together.

Leaving all the delicious brown bits and juices from the sausages, pour in just enough olive oil to coat the pan. Throw in your onions and using your spoon, coat them evenly. Let those cook and soften for about three minutes. Add salt to taste. Then add your mushrooms. You’ll cook them until the juice from the mushrooms run out. You might think mushrooms are dry, but they do hold a lot of water and vitamins like Vitamin B. The juice really makes the dish more flavorful. Keep on adding salt and pepper until you’re satisfied with the flavor.

You can brighten up the plate with broccoli or celery or anything with a crunch, but I wanted to keep my dish earthy and stuck with onions and mushrooms.

You should be checking on your rice from time to time and stirring it up. Once you’ve fluffed the rice, you can add it to the pan along with the sausages. Once everything is heated, turn off the stove and go ahead and serve.

The good thing about this recipe is that you can make a lot ahead of time and then store in your fridge for a few days. Enjoy!

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