Redwall Abbey Rice

By: Emily Asofsky

3 tbsns olive oil
1 clove garlic, peeled and chopped
3 carrots, peeled and chopped
3 stalks of celery, chopped
1 lb ground chicken or turkey
2 of Amy’s gf Andouille sausages, cut into small pieces
1 bag 365 brown rice, precooked and frozen
salt and pepper to taste

1. Use 1 tbspn olive oil to saute chicken or turkey until slightly brown. 10 minutes. Remove from pan.
2. In same pan, use another 1 tbspn olive oil to saute carrots, celery and garlic. approx. 10 minutes until soft.
3. Add last tbspn olive oil to veggies, plus rice and sausage. Stir until hot.
4. Mix in cooked chicken. Add salt and pepper to taste.

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