Sausage, Mushroom, and Rice Casserole
I adore Honeysuckle White’s roasted tomato and garlic turkey sausages. It’s got a great flavor that can be adapted to many dishes. I had some mushrooms that were on the verge of turning, so it was absolutely time to do something with them, and I thought a sausage and mushroom casserole with brown rice would be just the ticket to use up other assorted veggies that were less than perfectly fresh. Throw in some fresh herbs and goat cheese and we have a winner!
- 1 package roasted tomato and garlic turkey sausages, removed from casing
- 1 can petite diced tomatoes (I would drain them…I didn’t, and it was a bit more soupy than I would have liked)
- 1 onion, finely diced
- 1 pound mushrooms (I used half cremini and half baby bella)
- 2 cloves of garlic, minced
- 1 small zucchini, diced
- 2 cups precooked brown rice
- 2 tablespoons fresh basil, chopped
- 3 oz. goat cheese
- pinch of salt
- fresh ground pepper
- Preheat oven to 350 degrees.
- In a large skillet, combine the sausage, onion, and zucchini. Sautee over medium high heat until the sausage is mostly cooked through.
- Add the mushrooms and a pinch of salt and allow to cook down until the mushrooms have shrunk and most of the liquid has evaporated.
- Add the garlic and the tomatoes and reduce heat to medium. Allow to simmer for a few minutes.
- Add your brown rice and mix until well incorporated.
- Add the basil and goat cheese and as much ground pepper as you like, and turn heat to low.
- Stir until the goat cheese is melted.
- Pour the mixture into a large casserole dish.
- Bake for 20-30 minutes or until most of the liquid is absorbed.
This came out at 4 servings at 414 calories and a very reasonable 15.5 grams of fat. For a full evening meal, this is not at all bad. It even fits in with the parameters of Phase 2 of South Beach and Wave 2 of the Sonoma Diet.