Low Fat Vegetarian Sausage Rice - 4 pts

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Low Fat Vegetarian Sausage Rice - 4 tps

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)

 

 

 

 

 

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.

 

Yield: Makes 8 cups

 

Per Serving: Calories 228 (Calories from Fat 26 %) ; Total Fat 7 g

(Saturated Fat 1 g); Fiber 8 g

Carbohydrate 33 g ; Protein 11 g ; Sodium 891 mg ;

Dietary Exchange: Fat 1/2 ; Meat 1 ; Starch 2

 

Source: Easy Home Cooking Magazine

Formatted by Chupa Babi in MC: 12.30.06

 

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