Rice and Sausage Stuffing

• 2 1/2 cups pearl rice
• 3 cups chicken broth
• 1 teaspoon sage rubbed
• 1 teaspoon thyme
• 1/2 teaspoon rosemary leaves dry
• 1 1/2 pounds italian sausage casing removed, meat crumbled
• 1/2 cup raisins, seedless
• 3/4 pound mustard greens chopped
• 1 cup parmesan, parmigiano-reggiano cheese, grated grated

1. Combine rice, broth, sage, thyme and rosemary and cover and bring to a boil, then reduce heat and cook, without stirring, until liquid is absorbed, about 15 minutes.
2. Cook sausage on medium heat, stirring occasionally, until lightly browned.
3. Add the raisins to the meat, stirring often, until they puff, then remove the meat and raisins with a slotted spoon and add to the rice.
4. Add the greens to the sausage drippings and cook, stirring often until the leaves are wilted and bright green, about 8 minutes.
5. Add the greens, drippings and Parmesan cheese to the rice and mix.
6. This can be prepared the night before and kept chilled prior to stuffing a 10 to 12 pound bird.

pearl rice, chicken broth, sage, thyme, rosemary, italian sausage casing, raisins, parmesan

Taken from recipeland.com/recipe/v/rice-sausage-stuffing-33292 (may not work)