Serves Approximately: 4 to 6 people
Ingredients:
1 box Kim’s Simple Meals Breakfast Sausage
2 cups boiling water
1/2 cup brown & wild rice blend
1 cup vegetable broth
1 tablespoon coconut oil
1 large yellow onion, chopped
3 celery stalks, chopped
2 garlic cloves, minced
8 ounces mushrooms, sliced
3 tablespoons fresh chopped sage
1 tablespoon fresh chopped thyme
1 teaspoon salt
1 apple, cored and diced
1/2 cup dried cranberries
1/2 cup chopped pecans or pumpkin seeds if allergic to tree nuts (optional)
Directions:
Boil 2 cups water and add packet from KSM Breakfast Sausage box. Remove from heat, stir to combine and let sit 2-3 minutes to thicken. Place sausage mix on a sprayed baking sheet and bake in a 350 degree oven approximately 20 minutes, breaking up product with a wooden spoon every 5 minutes or so, to resemble ‘burger’. (May also be fried and crumbled in a frying pan)
Combine the rice and vegetable broth in a small saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed.
While the rice and sausage are cooking, melt the coconut oil in a large Dutch oven over medium heat and sauté the onion and celery until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and sauté another 8 to 10 minutes, until the mushrooms are tender.
Combine the sausage, cooked rice and mushroom mixture, and stir in the apple, cranberries, and pecans (pumpkin seeds), if using. Adjust any seasoning to taste, and serve warm.
Leftovers can be stored in the fridge in a sealed container for up to 3 days.
Serving Suggestion: Serve in a small baked pumpkin or squash. (pictured) Or in your favorite vegan turkey substitute!