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| | featured in May 2000 newsletter
 SUMMER SAUSAGE RICE SUPPER
This recipe brought to you by EPMI
http://www.epmi.net
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1 lb emu summer sausage, cut into ½ inch cubes
1 large onion, chopped
1 ½ cups uncooked rice
1 tbsp. low fat margarine
2 ½ cups hot water
1 (10 oz) pkg. frozen green peas
1 (4 oz) can mushroom slices, drained
Sauté onion in margarine. Add rice and brown. Stir in water, peas and
mushrooms. Bring to a boil. Stir and place sausage on top. Cover, reduce heat
and simmer 15 - 20 minutes or until all liquid is absorbed.
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