4 c. cooked rice - (I like to add chicken bouillon to the water for added flavor)
1 small onion, diced
1 clove minced garlic
2 stalks diced celery with leaves
1 tbsp. olive oil
1 tbsp. butter
2 links of Italian sausage, removed from casing
1/2 tsp. sage
salt, pepper, onion and garlic powder to taste
2 tbsp. minced parsley
1/3 c. grated cheese
Heat olive oil and butter in a large frying pan. Sauté celery and onions for 3-4 minutes; add garlic and sauté for another minute. Add sage, salt, pepper, onion and garlic powder.
Crumble sausage into pan and cook until it’s browned and no longer pink.
In a large bowl mix cooked rice with grated cheese and parsley. Add sausage mixture to rice and gently mix until everything is combined.
Transfer to a serving dish and garnish with additional parsley before serving.
