1 lb. hot ground or mild pork sausage, cooked, drained & crumbled
4-6 tbsp. fat, reserved from cooking sausage
1 bunch green spring onions, finely chopped
1 rib celery, finely chopped
1 bell pepper, finely chopped
1 (10 1/2 oz.) can beef bouillon
1 can water
1 c. long grain white rice, uncooked
For microwave cooking, use minute rice
1 (4 oz.) can sliced mushrooms, drained

Preheat oven to 350 degrees. In saucepan, gently cook onions, celery and bell pepper in sausage fat. Cook until softened. Drain fat from mixture. In a 2 quart casserole dish, evenly combine sausage, onion mixture, bouillon, water, rice and mushrooms. Cover with foil. Bake 45-50 minutes. Stir casserole once after 20 minutes of cooking.

Microwave: Use full power. In a 4 cup microwave measure cup, combine onions, celery and bell pepper with sausage fat. Cook 3-4 minutes, stirring after 2 minutes. Drain fat from mixture. In a 2 quart microwave casserole dish, evenly combine onion mixture, bouillon, water, minute rice and mushrooms. Cover tightly with plastic wrap, leaving 1 corner open. Cook for 19-20 minutes.

After 10 minutes of cooking, stir and add crumbled sausage. Recover and complete cooking time. Let stand 5-6 minutes covered tightly with foil