Vegetarian Entrees


Vegetarian Sausage & Saffron Rice


  • 1 tablespoon olive oil
  • 1 small red chili, stemmed, seeded, and finely minced, or 1/2 teaspoon crushed red pepper (optional)
  • 2 teaspoons minced garlic
  • 1 cup long grain brown rice
  • 1 3/4 cups vegetable broth (or chicken broth)
  • 1 pinch saffron threads (find these in jars in the spice section)
  • 5-6 ounces vegetarian sausage of your choice, cut into 1/2-inch slices
  • 1 cup diced, vine-ripened tomato (or use drained chopped canned tomatoes)
  • 2 bay leaves
  • 1/4 cup chopped green onions (the white and part of the green)
  • Salt and freshly ground black pepper to taste


  1. Heat oil in a medium, nonstick saucepan over medium-high heat. Add garlic and chili or red pepper flakes, if desired, and saute for exactly one minute. Stir in the brown rice and let brown in oil for a minute. Stir in the broth, saffron, sausage pieces, tomato, and bay leaves. Bring to a boil.
  2. Reduce heat to simmer; cover saucepan and cook 35-40 minutes (rice should be tender).
  3. Let the rice mixture sit in covered saucepan for 10 minutes. Stir in green onions, and add salt and pepper to taste.

4 servings

Nutritional Information:
Per serving (using Whole Foods® brand Vegetarian Sausage Links: 291 calories, 13.5 g protein, 43 g carbohydrate, 7.4 g fat, 0.7 g saturated fat, 0 mg cholesterol, 5 g fiber, 620 mg sodium (depending on the sodium in the broth and sausage). Calories from fat: 23%.

© 2006 Elaine Magee

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Last Editorial Review: 7/24/2006