Warm Italian Rice Salad with Sausage and Romaine
Description
Browned Italian sausage, tender mushrooms, and seasoned rice with green peas is tossed with Romaine lettuce and tomatoes for an Italian-inspired meal with a crispness of fresh veggies.
Ingredients
•
1 teaspoon vegetable oil
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8 ounces ground mild Italian sausage
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5 large white button mushrooms, sliced
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1/2 teaspoon dried Italian seasoning
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1 (5 2/5 ounce) package Knorr® Rice Sides™ - Herb & Butter
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1/2 cup frozen peas, thawed
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1 head romaine lettuce, chopped
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5 ounces grape or cherry tomatoes, halved
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1/4 cup shredded Italian cheese blend
Directions
1
Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
2
Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
3
Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
4
Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.