Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Pearl rice
3 c Chicken broth
1 ts Rubbed sage
1 ts Thyme leaves
1/2 ts Dry rosemary
1 1/2 lb Mild Italian sausage -- casing
- removed, meat crumbled
1/2 c Raisins
3/4 lb Mustard greens -- chopped
1 c Parmesan cheese -- grated
Combine rice, broth, sage, thyme, and rosemary and cover and bring
to a boil, then reduce heat and cook, without stirring, until
liquid is absorbed, about 15 minutes. Cook sausage on medium heat,
stirring occasionally, until lightly browned. Add the raisins to
the meat, stirring often, until they puff, then remove the meat and
raisins with a slotted spoon and add to the rice. Add the greens to
the sausage drippings and cook, stirring often until the leaves are
wilted and bright green, about 8 minutes. Add the greens,
drippings, and Parmesan cheese to the rice and mix. This can be
prepared the night before and kept chilled prior to stuffing a 10
to 12 lb bird.
