1 c. uncooked regular rice
2 c. chopped carrots
1 lg. onion, chopped
1 c. chopped celery
1/2 c. chopped green pepper
1 (14 1/2 oz.) can chicken broth
1/4 c. water
1 lb. bulk pork sausage
Fresh mushroom (optional)
Fresh parsley sprigs (optional)

Spread rice evenly in a lightly greased 3-quart casserole. Spoon vegetables over rice. Pour chicken broth and water over the vegetables. Cook sausage until browned; drain well. Spoon sausage over vegetables. Cover and bake at 350 degrees for 30 minutes. Remove from oven, and stir well; cover and bake an additional 30 minutes. Garnish with a mushroom and parsley, if desired. Yield: 8 to 10 servings.