Savory Sausage & Rice Skillet

Skillet suppers are always a perfect choice on hot August nights when
turning on the oven is not an option. Peppers from the garden or
farmers' market will make this skillet sing.

Savory Sausage & Rice Skillet
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 1 hr.

1 pound sweet Italian pork sausage, cut into 1-inch pieces
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed *or* 1 tablespoon chopped fresh
thyme leaves
1 cup *uncooked* regular brown rice
1/2 cup *uncooked* wild rice
3 1/2 cups Swanson® Chicken Stock
2 tablespoons chopped fresh parsley

1. Cook the sausage in a 12-inch nonstick skillet over medium-high heat
until it's well browned, stirring often. Stir in the celery, onion,
peppers, garlic and thyme and cook until the vegetables are tender.

2. Stir in the brown rice, wild rice and stock and heat to a boil.
Reduce the heat to low. Cover and cook for 45 minutes or until the
sausage is cooked through and the rice is tender. Stir in the parsley.

Makes: 6 servings (about 1 1/2 cups each).

Kitchen Clip
                              A crisp romaine salad with tomatoes, cucumbers and balsamic
vinaigrette makes a refreshing side dish for this sausage skillet. For
dessert, serve sliced fresh plums with vanilla yogurt and toasted almonds.
Received on Tue Aug 10 19:39:30 2010