| 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 |
cn |
(16 ounce) no salt whole tomatoes |
| 1 1/2 |
c |
Quick brown rice |
| 1 |
cn |
(15 ounce) kidney beans, canned, undrained |
| 1 |
c |
Water |
| 2 |
ts |
Dried oregano, crushed |
| 1 |
ts |
Garlic powder |
| 1/2 |
ts |
Ground black pepper |
| 1/2 |
ts |
Dried basil, crushed |
| 1/4 |
ts |
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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