Total Time 70 minutes

Calories per serving 408


    2 oz - Turkey sausage, Italian, raw
    1/4 med (2-1/2 inch) - Onions, raw
    1 tsp(s) - Olive Oil
    to taste - Saffron
    to taste - Salt, table
    to taste - Black Pepper
    1 1/4 oz - Brown Rice, dry
    4 oz - Shrimp, raw
    4 fl oz - Vegetable Broth, low sodium
    1 clove - Garlic, raw
    1/4 med (2-1/2 inch dia) - Bell Peppers, green, raw


1. In a pan over medium heat, cook turkey sausage until cooked through. Remove from pan and drain on paper towels. Slice sausage.

2. Chop onion, bell pepper, and mince garlic. Add oil to the pan and sauté onion, bell pepper, and garlic. When the onion is soft, add chicken broth, pinch of saffron, salt and pepper, and bring to a simmer. Add uncooked rice to the pot and simmer for 20 minutes or until the rice is tender. Add shrimp and the drained sausage and cook until shrimp are opaque.

Tips: 1 1/4oz dry brown rice= 21/4 Tbsp dry= 1/3 cup cooked; 4fl oz broth= 1/2 cup; 2oz turkey sausage= size of 2/3 deck of cards