Rice and sausage stuffing

• 1/2 pound sausage meat, sweet or hot
• 1 cup finely chopped onion
• 1 tablespoon finely minced garlic
• 1/2 cup finely chopped celery
• 1 cup finely chopped green pepper
• 2 1/2 cups mushrooms cut into half-inch cubes
• 1 teaspoon finely chopped dried or fresh rosemary
• 3 cups cooked rice (see recipe)
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Put the sausage meat and onion in a saucepan, and cook, stirring to break up lumps, until the meat loses its raw look and the onion is wilted.
2. Add the garlic, celery, green peppers and mushrooms, and cook, stirring occasionally, about five minutes.
3. Drain the sausage mixture, if desired, and return it to the saucepan.
4. Add the rosemary and stir to blend.
5. Add the rice, salt and pepper, and stir.
6. Let cool briefly.

sausage meat, onion, garlic, celery, green pepper, mushrooms, rosemary, rice, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10243 (may not work)