Rice and red bean sausage

4 Servings

Ingredients

Quantity Ingredient
1 teaspoon Oil
1 Onion -- minced
3 Garlic cloves -- minced
½ cup Minced collard greens
2 tablespoons Grated Parmesan cheese
2 cups Cooked medium grain rice **
1 cup Cooked red kidney beans
1 teaspoon Dried thyme
1 teaspoon Dried oregano
1 teaspoon Dried sage
pinch Cayenne pepper
1 Egg lightly beaten
¼ cup Egg substitute
⅓ cup Dry bread crumbs
½ teaspoon Oil
⅔ cup Tomato sauce -- heated
OR

Directions

** Use brown or white rice - tho' brown is preferred. 1. Heat 1 teaspoon oil in a no-stick frying pan. Add the onion, and saute' until soft, about 5 minutes. 2. Add the garlic, collard greens and Parmesan. Continue to saute' until the greens have wilted, about 3 minutes. 3. In a large bowl combine the rice, beans, thyme, oregano, sage, cayenne and egg (or substitute). Stir in the onion mixture. 4. Transfer the mixture to a food processor. Process just until the mixture is a solid mass but not pureed, about 6 seconds. 5. Divide mixture into 8 parts. Form each part into a sausage shape. Roll in the bread crumbs. (Prefer whole wheat) 6. Coat a cookie sheet with a no-stick spray. Set the sausages on the sheet and brush with ½ tsp of oil. Broil until mottled brown on top and sides, about 5 or 6 minutes. Serve immediately with tomato sauce. Per serving: 275 calories, 6⅖ g fat (20%), 9 g dietary fiber, : 11½ g protein, 71 mg cholesterol, 188 mg sodium. From Prevention Magazine, March 1988 Posted by: Sheila Exner, January 1992 Courtesy of Shareware RECIPE CLIPPER 1⅒ Courtesy of Shareware RECIPE CLIPPER 1⅒

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