One-Pot Brown Rice Pilaf with Chicken Sausage, Mushrooms, and Rosemary (Gluten-Free

• Meat

  • 1 lb Chicken sausage, bulk

• Produce

  • 12 oz Button mushrooms, brown or white
  • 1/4 cup Flat leaf parsley, fresh
  • 2 large cloves Garlic
  • 1 Onion, medium
  • 1 tsp Rosemary, dried

• Condiments

  • 1 1/2 tsp Worcestershire sauce

• Pasta & Grains

  • 1 cup Brown rice, long grain

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Other

  • 2¼ cups (530 ml Swanson® Organic Free Range Chicken Stock, divided

Found on anediblemosaic.com

Description

Ingredients

• 1 cup (180 g) long-grain brown rice
• 2 tablespoons extra-virgin olive oil
• 12 oz (340 g) button mushrooms (brown or white), halved or quartered depending on size
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 1 lb (450 g) bulk chicken sausage (see Note)
• 2¼ cups (530 ml) Swanson® Organic Free Range Chicken Stock, divided
• 1½ teaspoons Worcestershire sauce (see Note)
• 1 teaspoon dried rosemary or 1 tablespoon minced fresh rosemary
• ½ teaspoon ground black pepper
• ¼ teaspoon salt (omit if your sausage is salted)
• ¼ cup chopped fresh flat-leaf parsley

Directions

• Rinse the rice in a sieve under cool running water and then soak it in lukewarm water for 15 minutes.
• Meanwhile, add the oil to a medium-large pot over high heat. Once hot, add the mushrooms, onion, garlic, sausage, and ½ cup chicken stock. Cook uncovered until the sausage is browned, the mushrooms are tender, and the liquid is evaporated off, about 10 minutes, stirring occasionally.
• Heat the remaining 1¾ cups chicken stock to a simmer and keep it warm.
• Rinse and drain the rice and add it to the pot with the sausage. Cook until it’s toasted and smells nutty, about 3 minutes, stirring occasionally.
• Add the Worcestershire sauce, rosemary, pepper, salt, and warm chicken stock; bring to a boil and then cover the pot, turn the heat down to very low, and cook until the water is absorbed and the rice is tender, about 30 to 35 minutes.
• Turn the heat off and let the rice sit covered for 10 minutes before fluffing with a fork and mixing in the parsley.
• Serve.