Chicken Sausage Brown Rice Stuffing with Celery and Mushrooms

Gluten Free Chicken Sausage Brown Rice Stuffing with Celery and Mushrooms (3 points)

This was completely delicious and so low in points. It was a hit all around, easy to make and I will def be making it again. :-)

Ingredients:
1 1/2 cups brown rice
3 1/2 cups water
1 chicken bouillon (most bouillons are NOT GF... Herb Ox is safe)
5 links raw sweet Italian chicken or turkey sausage (Jennie O or Perdue are both GF)
2 tbsp olive oil
6 celery stalks, chopped
1 large onion, chopped
16 oz sliced fresh mushrooms
salt and fresh cracked pepper to taste


Directions:
Cook brown rice in water and chicken bouillon according to package directions.
While the rice is cooking, in a large heavy saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.
Add olive oil to the pan and add the onion, sauté one minute, add the celery, salt and pepper to taste; cook about 12 minutes, until celery is soft.  Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the sausage and the cooked rice to the pan and mix well.

Recipe obtained from http://www.skinnytaste.com/