Easy Sausage and Rice

Another sausage dish - because our local store, Schulte's, has great, lean bulk sausage. This is adapted feom what my mom made as "Mock Chicken Casserole" - I'm guessing chicken cost more than sausage at the time. I add more veggies than I used to, and served this with a side of steamed and slightly sauteed veg (directions below).

Sausage and Rice

Chop one large onion and start it sauteing in a very little olive oil. When soft add chopped celery (about three stalks), a grated large carrot. Put a lid on for a couple of minutes to help them cook and then add a couple of big handfuls of shredded cabbage, continuing to cook and stir. If you haven't got previously browned sausage from the freezer, you can brown sausage in the same big pan while doing these vegetables. If you have browned sausage (about 1/2 lb) you can add it to boullion to help get the flavor into the broth. You can add sausage seasoning, favorite spice mixes, or let the sausage be all the flavor you need.
Add 4 cups broth, browned sausage, 2 cups rice, and cover tightly. Bring to a simmer and cook 20 minutes until rice is tender and liquid is absorbed.

a baked sweet potato is a great side with green beans and a salad, or---
Veggies on the side:
steam chunks of butternut squash, cauliflower and broccoli and fresh green beans. Prepare thick slices halved of yellow and zucchini squash. While veg steam, melt some real butter in smaller frying pan and a few minutes before rice dish is done, heat up to med-high and add summer squashes, mushrooms too if you like, let them brown just a bit then add steamed veggies and stir up with seasonings. You can add leftovers veggies at this point to warm up. Pensey's Foxpoint Seasoning is a really good one for this dish.