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Veetee Recipe

Sausage, Rice, and Kale Casserole

Medium4
Sausage, Rice, and Kale Casserole developed by Chef Judith Choate is a flavorful, savory dish ideal for colder evenings due to its hearty texture. Customize this dish by using soy or turkey sausage.

What you need to get

1 tablespoon extra virgin olive oil
½ cup finely chopped onion
½ cup finely chopped red bell pepper
1 teaspoon minced garlic
6 ounces MorningStar Farms Hot and Spicy Sausage Patties or any meat or nonmeat spicy sausage that you prefer, cut into small pieces or crumbled
8 cups (about 1 pound) chopped kale, tough stems removed
1 package Veetee Dine-In Basmati Rice (see Note)
Salt and pepper
1 large whole egg
1 large whole egg white
½ cup grated Parmesan cheese 

What you need to do

Preheat the oven to 375°F.
Lightly oil a 2 quart casserole.  Set aside.
Place the oil in a large skillet over medium-high heat.  Add the onion, bell pepper, and garlic and cook, stirring frequently, for about 3 minutes or until softened.  Add the sausage and continue to cook for about 4 minutes or until sausage begins to color.  Add the kale and cook, tossing with tongs, for about 3 minutes or just until the kale has wilted and the sausage is almost cooked.  (At this point you can, if you desire, cook the sausage completely, stir in the rice, season with salt and pepper, and have a quick stove-top meal.  Serve, sprinkled with the cheese.)
Remove from the heat and stir in the rice.  Season with salt and pepper. 
Combine the whole egg and egg white in a medium mixing bowl.  Add 2 tablespoons of the Parmesan cheese and whisk to combine.   Pour the egg mixture over the rice mixture, stirring to blend completely.
Pack the mixture into the prepared casserole.  Sprinkle the top with the remaining Parmesan cheese and transfer to the preheated oven. 
Bake for about 20 minutes or until the casserole is very hot and the cheese has melted over the top.
Remove from the oven and serve hot.
Tips: You may use almost any of the Veetee Dine-In Rice packets in this recipe.  Spicy Spanish Rice, Red Beans & Rice New Orleans Style, Chicken Flavor Rice, and Golden Vegetable Rice will each add a unique and interesting note to the final dish.

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Sausage, Rice, and Kale Casserole

Sausage, Rice, and Kale Casserole Sausage, Rice, and Kale Casserole developed by Chef Judith Choate is a flavorful, savory dish ideal for colder evenings due to its hearty texture. Customize this dish by using soy or turkey sausage.

What you need to get

1 tablespoon extra virgin olive oil
½ cup finely chopped onion
½ cup finely chopped red bell pepper
1 teaspoon minced garlic
6 ounces MorningStar Farms Hot and Spicy Sausage Patties or any meat or nonmeat spicy sausage that you prefer, cut into small pieces or crumbled
8 cups (about 1 pound) chopped kale, tough stems removed
1 package Veetee Dine-In Basmati Rice (see Note)
Salt and pepper
1 large whole egg
1 large whole egg white
½ cup grated Parmesan cheese 

What you need to do

Preheat the oven to 375°F.
Lightly oil a 2 quart casserole.  Set aside.
Place the oil in a large skillet over medium-high heat.  Add the onion, bell pepper, and garlic and cook, stirring frequently, for about 3 minutes or until softened.  Add the sausage and continue to cook for about 4 minutes or until sausage begins to color.  Add the kale and cook, tossing with tongs, for about 3 minutes or just until the kale has wilted and the sausage is almost cooked.  (At this point you can, if you desire, cook the sausage completely, stir in the rice, season with salt and pepper, and have a quick stove-top meal.  Serve, sprinkled with the cheese.)
Remove from the heat and stir in the rice.  Season with salt and pepper. 
Combine the whole egg and egg white in a medium mixing bowl.  Add 2 tablespoons of the Parmesan cheese and whisk to combine.   Pour the egg mixture over the rice mixture, stirring to blend completely.
Pack the mixture into the prepared casserole.  Sprinkle the top with the remaining Parmesan cheese and transfer to the preheated oven. 
Bake for about 20 minutes or until the casserole is very hot and the cheese has melted over the top.
Remove from the oven and serve hot.
Tips: You may use almost any of the Veetee Dine-In Rice packets in this recipe.  Spicy Spanish Rice, Red Beans & Rice New Orleans Style, Chicken Flavor Rice, and Golden Vegetable Rice will each add a unique and interesting note to the final dish.