Chicken Sausage Brown Rice Stuffing with Celery and Mushrooms

This recipe is so satisfing, in a soulful way. I wanted to eat more not because I was hungry, but because it warmed me from the inside. 1 cup is just over 100 calories and is so yummy!

1 1/2 cups brown rice
3 1/2 cups water
1 chicken bouillon
5 links raw sweet Italian chicken or turkey sausage
2 tbsp olive oil
6 celery stalks, chopped
1 large onion, chopped
16 oz sliced fresh mushrooms
salt and fresh cracked pepper to taste

Directions:

Cook brown rice in water and chicken bouillon according to package directions.

While the rice is cooking, in a large heavy saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.

Add olive oil to the pan and add the onion,
sauté one minute, add the celery, salt and pepper to taste;
cookabout 12 minutes, until celery is soft.

Add mushrooms, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the sausage and the cooked rice to the pan and mix well.

Makes 10 1/2 cups.

Servings: 14 • Size: about 3/4 cup • Old Points: 2 pt • Points+: 3 pts
Calories: 106.9 • Fat: 3.2 g • Carbs: 16.4 • Fiber: 1.3 • Protein: 3.6 g • Sugar: 1.0 • Sodium: 220 mg (without salt)