| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Beans/legum, Casseroles, Cheese, Healthwise, Main dishes | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Turkey breakfast sausage |
| 1 | c | Sliced celery |
| 1 | c | Chopped onion |
| 1 | 16 ounce no salt whole | |
| tomatoes | ||
| 1 1/2 | c | Quick brown rice |
| 1 | 15 ounce kidney beans | |
| canned undrained | ||
| 1 | c | Water |
| 2 | t | Dried oregano, crushed |
| 1 | t | Garlic powder |
| 1/2 | t | Ground black pepper |
| 1/2 | t | Dried basil, crushed |
| 1/4 | t | Ground red pepper |
| 1/2 | c | Shredded Cheddar cheese |
| Fresh oregano, to garnish |
INSTRUCTIONS
Preheat oven to 350 F. Spray an unheated large skillet with non-stick cooking spray. Add the sausage, celery and onion and cook over Med. heat until the sausage browns. Drain tomatoes, reserving juice. Chop coarsely and set aside. Combine the sausage mixture, rice, kidney beans, tomatoes and their juice, water, oregano, galric powder, black pepper, basil and red pepper in a 2 1/2 qt. casserole dish. Mix well. Bake, uncovered at 350 F. for 25 mins. Sprinkle with cheese and bake until the cheese melts. Serve garnished with the oregano. MC formatting by bobbi744@sojourn.com Recipe by: Uncle Ben's Healthy Eating Cookbook Posted to Digest eat-lf.v097.n083 by Roberta Banghart <bobbi744@sojourn.com> on Mar 27, 1997
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