Sausage, Wild Rice and Cranberry Skillet Supper recipe

November 30, 1999|By DANA CARPENDER

1 pound pork sausage
1/2 head
8 ounces sliced portobello mushrooms, if you can get them pre-
1 cup chopped
3/4 cup shredded
2 teaspoons chicken bouillon
1/2 cup cooked wild
1/3 cup dried
1/2 cup chopped
2 teaspoons poultry seasoning

Put your biggest skillet over medium heat, and start browning and crumbling your sausage.

Trim the leaves and the base of the stem off your cauliflower half. Whack the rest into chunks, and run them through your food processor's shredding blade. Put the resulting "caulirice" in a microwaveable casserole with a lid. Add 1 or 2 tablespoons of water, cover, and nuke on high for 6 minutes.

By now, some fat has cooked out of your sausage. Throw in the mushrooms, onion and carrot, and keep cooking everything together.

When the microwave beeps, uncover your cauliflower; otherwise, it'll become mush.

Once the pink color is gone from the sausage, the mushrooms have changed color and the onion is translucent, drain off any extra grease. Stir in the caulirice.


Add the bouillon concentrate, and stir until it dissolves. Now stir in everything else. Let the whole thing cook another minute or two and serve.

Serves 4.

Nutrition information per serving: 544 calories; 46 g fat; 17 g protein; 16 g carbohydrates; 3 g dietary fiber

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