Cooking Directions

• Cook the sausage in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender.
• Stir the brown rice, wild rice and broth in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 45 minutes or until the sausage is cooked through and the rice is tender. Stir in the parsley.

Ingredients

• 1 pound sweet Italian pork sausage, cut into 1-inch pieces
• 2 stalks celery, sliced (about 1 cup)
• 1 large onion, chopped (about 1 cup)
• 1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
• 1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1 teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme leaves
• 1 cup uncooked brown rice
• 0.5 cup uncooked cooked wild rice
• 3.5 cups Swanson® Chicken Broth
• 2 tablespoons chopped fresh parsley