Vegetarian Sausage Rice the Editors of Publications International, Ltd.
Vegetarian Sausage Rice
Makes 8 cups
|2||cups chopped green bell peppers|
|1||can (about 15 ounces) dark red kidney beans, rinsed and drained|
|1||can (about 14 ounces) diced tomatoes with green bell peppers and onions|
|1||cup chopped onion|
|1||cup sliced celery|
|1||cup water, divided|
|3/4||cup uncooked long-grain white rice|
|1||teaspoon hot pepper sauce|
|1/2||teaspoon dried thyme|
|1/2||teaspoon red pepper flakes|
|1||package (8 ounces) vegetable protein breakfast patties, thawed|
|2||tablespoons extra-virgin olive oil|
|1/2||cup chopped parsley|
|Additional hot pepper sauce (optional)|
- Combine bell peppers, beans, tomatoes, onion, celery, 1/2 cup water, rice, salt, hot pepper sauce, thyme, red pepper flakes and bay leaves in slow cooker. Cover; cook on LOW 4 to 5 hours. Remove and discard bay leaves.
- Dice breakfast patties. Heat oil in large nonstick skillet over medium-high heat. Add patties; cook 2 minutes or until lightly browned, scraping bottom of skillet occasionally.
- Place patties in slow cooker. Do not stir. Add remaining 1/2 cup water to skillet; bring to a boil over high heat 1 minute, scraping up bits from bottom of skillet. Add liquid and parsley to slow cooker; stir gently to blend. Serve immediately with additional hot pepper sauce, if desired.
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||26 %|
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