Sausage Vegetable Pilaf

Tasty and Economical.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1⁄2 cup dried porcini mushrooms or 1⁄2 cup  other dried mushroom, your choice (½ oz)
• 3⁄4 cup water
• 1 (6 1/2ounce) packet  seven  whole grains and sesame pilaf mix (for breakfast, lunch or dinner) or 1 (6 1/8ounce) box rice pilaf mix
• 2  tablespoons olive oil
• 1  lb  Italian turkey sausage link, cut into ¾ inch slices
• 1  large onion, cut in eights
• 3⁄4 teaspoon dried rosemary
• 1⁄2 teaspoon salt
• 2  cloves garlic, crushed
• 1⁄2 lb button mushroom, quartered
• 1⁄2 cup  shredded carrot
• 1⁄2 cup  chopped parsley
• 1⁄4 teaspoon ground black pepper

Directions

1. Soak dried mushrooms in warm water is small bowl until softened about 15 minutes Prepare pilaf mix according to package directions.
2. Heat 1 tbsp oil in large nonstick skillet.
3. Add sausages; sauté 8-10 minutes or until browned.
4. Remove to paper towel to drain.
5. In same skillet, heat remaining oil.
6. Add onion, rosemary and salt; sauté for 6 minutes until softened.
7. Add garlic and sauté for 2 minutes.
8. Drain dried mushrooms through fine mesh sieve lined with paper towel and reserve liquid.
9. Rinse mushrooms and chop.
10. Add dried and button mushrooms and carrots to skillet, sauté for 4 minutes until mushrooms are softened.
11. Return sausage to skillet.
12. Add reserved mushroom liquid.
13. Bring to boil, cook about 5 minutes or until most of liquid is evaporated.
14. Add cooked pilaf to skillet with parsley and pepper.
15. Toss until well combined and heated through.