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1 pound bulk sausage
1 medium onion, chopped
1 stem celery, chopped
1 tablespoon instant chicken bouillion
3 1/2-4 cups hot water
1 1/2 cups raw rice
4 to 5 leaves fresh chopped sage (opt.)
2 to 3 sprigs fresh chopped parsley (opt.)
1. Brown sausage in skillet.
2. Saute' onions and celery.
3. Combine dry rice, sausage, onions, and celery in skillet and toss lightly until heated. (For additional flavor, add 4 to 5 leaves of fresh chopped sage and 2 to 3 sprigs of fresh chopped parsley.)
4. Combine bouillion and water, and add to sausage mixture.
5. Bring to rapid boil, then reduce heat to low.
6. Cover and cook until rice is done.
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