More of Our Canada – September 01, 2019

NUTRITIONAL INFORMATION

Amount Per Serving (1 each):

300 calories, 15 g fat, 104 mg

cholesterol, 934 mg sodium,

30 g carbohydrate, 6 g sugars,

4 g fibre, 13 g protein.

1 lb Italian sausage

1 tbsp canola oil

1 medium onion, chopped

1 cup uncooked brown rice

1 medium sweet red pepper,

thinly sliced

2 medium carrots, diced

3 tsp beef bouillon granules

3 cups boiling water

1 cup frozen peas, thawed

2 cans (4 oz. each) mushroom

stems and pieces, drained

3 medium tomatoes, peeled

and diced

½ cup sliced pimiento-stuffed

olives

3 hard-boiled large eggs, sliced

¼ cup grated Parmesan cheese

ITALIAN RICE CASSEROLE

Prep Time: 25 minutes

Cook Time: 45 minutes

Yields: 6-8 servings

1. In a large skillet, cook sausage in oil until a ther-
   mometer reads 160°F, then drain. Cut into ½-in.
   slices. Return to pan, add onion and rice. Cook
   until rice is lightly browned. Stir in the red pepper,
   carrots, bouillon and water. Bring to a boil.


2. Cover and simmer for 30 minutes or until the liquid
   is almost absorbed, stirring occasionally. Add the
   peas, mushrooms and tomatoes. Cook 5 minutes
   longer or until heated through.


3. Remove half the mixture to a serving bowl.
   Top with half of the olives, eggs and cheese.
   Repeat layers.

“An exchange
student who
stayed with us
made this rice
casserole for us.
It's good served
with crusty
rolls. Now I like
to make this,
especially when
we're having
company over
who knew our
‘other daughter.’ ”
Karen Witty,
Bowmanville, Ont.

34 More of Our Canada SEPTEMBER 2019