1 c. brown or regular rice
2 1/2 c. water
5 chicken bouillon cubes
1 lg. chopped onion
1 c. chopped celery
1/2 c. chopped green pepper
3 grated carrots
1 tbsp. oil
1 lb. turkey breakfast sausage or regular sausage
3 oz. sliced almonds

Dissolve bouillon cubes in water. Add rice and cook until done. While rice cooks saute vegetables until slightly tender, using the 1 tablespoon oil to keep them from sticking. Cook and drain the sausage. Mix rice, vegetables, sausage and 3 ounces sliced almonds. Stir. Serve hot! This can be prepared ahead and reheated. Very good leftovers. Serves 4 to 6.