Italian Rice Casserole

• 1 pound Italian sausage
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 cup uncooked brown rice
• 1 medium sweet red pepper, thinly sliced
• 2 medium carrots, diced
• 3 teaspoons beef bouillon granules
• 3 cups boiling water
• 1 cup frozen peas, thawed
• 2 cans (4 ounces each) mushroom stems and pieces, drained
• 3 medium tomatoes, peeled and diced
• 1/2 cup sliced pimiento-stuffed olives
• 3 hard-boiled large eggs, sliced
• 1/4 cup grated Parmesan cheese

1. In a large skillet, cook sausage in oil until a thermometer reads 160u0b0; drain. Cut into 1/2-inch slices. Return to pan; add onion and rice. Cook until rice is lightly browned. Stir in the red pepper, carrots, bouillon and water. Bring to a boil.
2. Cover and simmer for 30 minutes or until the liquid is almost absorbed, stirring occasionally. Add the peas, mushrooms and tomatoes. Cook 5 minutes longer or until heated through.
3. Remove half the mixture to a serving bowl. Top with half of the olives, eggs and cheese. Repeat layers.

italian sausage, canola oil, onion, brown rice, sweet red pepper, carrots, beef bouillon granules, boiling water, frozen peas, mushroom stems, tomatoes, olives, eggs, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-rice-casserole/ (may not work)