Vegetarian Sausage Rice

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Vegetarian Sausage Rice
Yield: Makes 8 cups

Ingredients:

2cups chopped green bell peppers
1can (about 15 ounces) dark red kidney beans, rinsed and drained
1can (about 14 ounces) diced tomatoes with green bell peppers and onions
1cup chopped onion
1cup sliced celery
1cup water, divided
3/4cup uncooked long-grain white rice
1-1/4teaspoons salt
1teaspoon hot pepper sauce
1/2teaspoon dried thyme
1/2teaspoon red pepper flakes
3bay leaves
1package (8 ounces) vegetable protein breakfast patties, thawed
2tablespoons extra-virgin olive oil
1/2cup chopped parsley
Additional hot pepper sauce (optional)




Preparation:


1.Combine bell peppers, beans, tomatoes, onion, celery, 1/2 cup water, rice, salt, hot pepper sauce, thyme, red pepper flakes and bay leaves in slow cooker. Cover; cook on LOW 4 to 5 hours. Remove and discard bay leaves. 2.Dice breakfast patties. Heat oil in large nonstick skillet over medium-high heat. Add patties; cook 2 minutes or until lightly browned, scraping bottom of skillet occasionally.3.Place patties in slow cooker. Do not stir. Add remaining 1/2 cup water to skillet; bring to a boil over high heat 1 minute, scraping up bits from bottom of skillet. Add liquid and parsley to slow cooker; stir gently to blend. Serve immediately with additional hot pepper sauce, if desired.




Nutritional Information:



Serving Size:



Fiber
8 g



Carbohydrate
33 g



Saturated Fat
1 g



Total Fat
7 g



Calories from Fat
26 %



Calories
228



Protein
11 g



Sodium
891 mg




Dietary Exchange:



Fat
1/2



Meat
1



Starch
2