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Recipe Summary

prep:
15 mins
cook:
44 mins
Servings:
4
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Ingredients

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Directions

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  • Warm broth in a small, lidded pot over low heat.

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  • Crumble sausage into a large, nonstick sauté pan over medium heat. Brown 5 to 7 minutes, breaking apart meat with a wooden spoon. Transfer sausage to a medium bowl with a slotted spoon.

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  • Pour oil into the same pan. Add onion and sauté 3 minutes. Stir in mushrooms; sauté 5 to 7 minutes until they are browned and soft. Add garlic and cook 1 more minute. Transfer mixture to bowl with sausage.

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  • Reduce heat to medium-low. Add rice; toast 1 minute. Add 1/3 cup of the warm broth. Scrape brown bits from bottom of pan. Bring to a very low simmer. When liquid is almost absorbed, add another 1/3 cup of broth. Continue adding broth 1/3 cup at a time, stirring frequently, until it is gone and rice is tender, about 20 to 25 minutes.

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  • Stir in cooked sausage-vegetable mixture, salt, pepper, cheese and parsley. Serve immediately.

Nutrition Facts

524 calories; total fat 28g; saturated fat 9g; cholesterol 52mg; sodium 795mg; carbohydrates 51g; fiber 3g; protein 20g.
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