HealtheFolk Friday: One Pot Meal for Easter

HealtheFolk Friday: A One Pot Meal for Easter

Vegetarian Sausage Rice

YIELD Makes 8 cups
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INGREDIENTS

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

This recipe appears in: Vegetarian on TLC

NUTRITIONAL INFORMATION:

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

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