Ingredients
1 pound Italian sausage1 tablespoon canola oil1 medium onion, chopped1 cup uncooked brown rice1 medium sweet red pepper, thinly sliced2 medium carrots, diced3 teaspoons beef bouillon granules3 cups boiling water1 cup frozen peas, thawed2 cans (4 ounces each) mushroom stems and pieces, drained3 medium tomatoes, peeled and diced1/2 cup sliced pimiento-stuffed olives3 hard-boiled large eggs, sliced1/4 cup grated Parmesan cheese
Preparation
In a large skillet, cook sausage in oil until a thermometer reads 160°; drain. Cut into 1/2-inch slices. Return to pan; add onion and rice. Cook until rice is lightly browned. Stir in the red pepper, carrots, bouillon and water. Bring to a boil.
Cover and simmer for 30 minutes or until the liquid is almost absorbed, stirring occasionally. Add the peas, mushrooms and tomatoes. Cook 5 minutes longer or until heated through.
Remove half the mixture to a serving bowl. Top with half of the olives, eggs and cheese. Repeat layers.
