Ingredients Jump to Instructions ↓

  1. 3 cups water

  2. 1 1/4 cups raw brown rice

  3. 2 tablespoons olive oil

  4. 14-ounce package Tofurkey or Field Roast vegan sausage links, sliced

  5. 1/2 inch thick

  6. 1 large onion, chopped

  7. 3 to 4 cloves garlic, minced

  8. 4 celery stalks, diced

  9. 1 medium green or red bell pepper, diced

  10. 1 (28-ounce) can diced tomatoes, with liquid

  11. 1 teaspoon each: paprika, dried oregano, dried basil

  12. 1/2 teaspoon dried thyme

  13. Cayenne pepper to taste

  14. Salt to taste

Instructions Jump to Ingredients ↑

  1. Combine the water and rice in a saucepan; bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 to 35 minutes.

  2. Heat the oil in the large skillet. Add the onion and sauté over medium heat until the onion is translucent. Add the garlic, celery, and bell pepper, and sliced sausage links, and continue to sauté until all the vegetables and sausage are lightly browned.

  3. Add the remaining ingredients except the salt. Heat until the tomato liquid simmers, then cover and cook over low heat for 15 to 20 minutes.

  4. Combine the skillet mixture with the hot cooked rice in a large serving bowl and toss together thoroughly. Season to taste with salt (and a bit more cayenne if you’d like) and serve at once.


Send feedback