One-Pot Brown Rice Pilaf with Chicken Sausage, Mushrooms, and Rosemary {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
 
One-Pot Brown Rice Pilaf with Chicken Sausage, Mushrooms, and Rosemary {Gluten-Free} is a fuss-free comforting fall meal that’s perfect for entertaining with! And it’s easy to double if you’re feeding a crowd.
Ingredients
  • 1 cup (180 g) long-grain brown rice
  • 2 tablespoons extra-virgin olive oil
  • 12 oz (340 g) button mushrooms (brown or white), halved or quartered depending on size
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 1 lb (450 g) bulk chicken sausage (see Note)
  • 2¼ cups (530 ml) Swanson® Organic Free Range Chicken Stock, divided
  • 1½ teaspoons Worcestershire sauce (see Note)
  • 1 teaspoon dried rosemary or 1 tablespoon minced fresh rosemary
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt (omit if your sausage is salted)
  • ¼ cup chopped fresh flat-leaf parsley
Instructions
  1. Rinse the rice in a sieve under cool running water and then soak it in lukewarm water for 15 minutes.
  2. Meanwhile, add the oil to a medium-large pot over high heat. Once hot, add the mushrooms, onion, garlic, sausage, and ½ cup chicken stock. Cook uncovered until the sausage is browned, the mushrooms are tender, and the liquid is evaporated off, about 10 minutes, stirring occasionally.
  3. Heat the remaining 1¾ cups chicken stock to a simmer and keep it warm.
  4. Rinse and drain the rice and add it to the pot with the sausage. Cook until it’s toasted and smells nutty, about 3 minutes, stirring occasionally.
  5. Add the Worcestershire sauce, rosemary, pepper, salt, and warm chicken stock; bring to a boil and then cover the pot, turn the heat down to very low, and cook until the water is absorbed and the rice is tender, about 30 to 35 minutes.
  6. Turn the heat off and let the rice sit covered for 10 minutes before fluffing with a fork and mixing in the parsley.
  7. Serve.
Notes
Chicken Sausage: If you can’t find bulk sausage, you can buy raw sausage links and remove the sausage from the casings. You could also use turkey sausage.

Worcestershire Sauce: I use a gluten-free brand of Worcestershire.

Cooking Time for Rice: The rice may take longer to cook on a humid day.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/one-pot-brown-rice-pilaf-with-chicken-sausage-mushrooms-and-rosemary/