2 c. brown rice
1/4 c. pumpkin seed
2 tbsp. butter
1 c. chopped onion
2 tbsp. vegetable oil
1/2 lb. pork sausage
1/2 c. chicken stock
1/2 tsp. seasoned vegetable salt

Cook brown rice according to directions, using only 2 cups water. Saute pumpkin seeds in butter until crisp. Cook pork sausage in small pan, breaking apart with fork, until tender and lightly browned. Saute onions until tender-crisp. Combine all ingredients in buttered casserole, reserving a few pumpkin seeds for the top. Bake uncovered at 350 degrees for 20 minutes.