Italian Sausage and Mushroom Rice
| 1/2 lb | sweet Italian sausage, removed from casing | 250 mL |
| 1 cup | sliced fresh mushrooms | 250 mL |
| 1 | large carrot, shredded | 1 |
| 1/2 cup | sliced green onions | 125 mL |
| 4 | eggs, beaten | 4 |
| 1/4 cup | milk | 60 mL |
| 1/2 tsp | salt | 2 mL |
| 1/4 tsp | ground black pepper | 1 mL |
| 3 cups | cooked U.S. rice | 750 mL |
| 1/4 cup | grated Parmesan cheese | 60 mL |
In large skillet over medium heat, cook sausage until browned. Drain most of liquid; return meat to skillet. Add mushrooms, carrot, and onion; cook 2 minutes. In small bowl, combine eggs, milk, salt and pepper; pour egg mixture over sausage/vegetables. Cook, stirring for about 2 minutes. Add rice and cheese, stirring to separate grains. Heat 2 minutes. Serve immediately.
Makes 8 servings.
Source www.riceinfo.com
*Check Italian sausage for gluten.
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