Rice and Sausage Italienne

Ingredients

• 1 lb sausage meat
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup sliced fresh mushrooms
• 1 cup raw regular white rice
• 2 cup canned beef bouillon
• ½ tsp salt
• ⅛ tsp pepper
• 2 tsp bottled thick steak sauce
• ⅓ cup grated Parmesan cheese
• ¼ cup chopped pimiento

Method

1. Preheat the oven to 350 degrees F.
2. In a large skillet, saute the sausage, stirring, 5 minutes. Remove the sausage with a slotted spoon.
3. In the drippings, saute the onion, celery and sliced mushrooms, stirring, 5 minutes.
4. Add the rice; saute, stirring, 5 minutes longer. Turn into an ungreased 2-quart casserole.
5. Heat the bouillon to boiling. Add to the rice mixture, along with the sausage, salt, pepper, steak sauce, cheese and pimiento; mix well.
6. Bake, covered, 1 hour, or until the rice is tender.

Notes

Makes 4 to 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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