I love making healthy dishes that my kids will actually eat {without a fight}. This one is a great standby dinner. I made it for dinner last night and I had leftovers for lunch today. I would have eaten it again if there was any left -- but there's not. It's gone. I guess I'll just have to make this for dinner again next week. :) My camera really hates taking close up shots. Sorry for the blurriness...
Country Rice & Sausage Skillet -- adapted from Superfast
1/2 lb. light pork sausage
1 cup chopped onion {or a handful of dried onion flakes. I use these often so Timmy can't see the onion pieces and tell me that he doesn't eat onions...}
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 head of cabbage, shredded
2-3 mushrooms chopped {again, to hide them from Timmy}
1/4 teaspoon dried rubbed sage
1/4 teaspoon crushed red pepper {I leave this out because the kids don't like it.}
cooked rice {I use brown rice. I didn't measure the rice -- maybe 1 1/2 to 2 cups left over from stir fry the night before.}
In a large nonstick skillet, brown the sausage with the onions (if using fresh), carrots and celery. When the meat is cooked though, add the mushrooms, the onions (if using dried onions), and cabbage. Cook for a minute or so then add the spices, the cooked rice and about 2 tablespoons of water. Cook to heat the rice through and serve. Don't overcook or the rice will turn to nasty mush.
Next time I think I will had a handful of frozen green peas at the end. And maybe a little basil from the garden. And double the recipe.
1/2 lb. light pork sausage
1 cup chopped onion {or a handful of dried onion flakes. I use these often so Timmy can't see the onion pieces and tell me that he doesn't eat onions...}
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 head of cabbage, shredded
2-3 mushrooms chopped {again, to hide them from Timmy}
1/4 teaspoon dried rubbed sage
1/4 teaspoon crushed red pepper {I leave this out because the kids don't like it.}
cooked rice {I use brown rice. I didn't measure the rice -- maybe 1 1/2 to 2 cups left over from stir fry the night before.}
In a large nonstick skillet, brown the sausage with the onions (if using fresh), carrots and celery. When the meat is cooked though, add the mushrooms, the onions (if using dried onions), and cabbage. Cook for a minute or so then add the spices, the cooked rice and about 2 tablespoons of water. Cook to heat the rice through and serve. Don't overcook or the rice will turn to nasty mush.
Next time I think I will had a handful of frozen green peas at the end. And maybe a little basil from the garden. And double the recipe.
i'm all over this one!!
ReplyDeletethanks kara!!