Ingredients
- 2 chicken bouillon (cubes)
- 1 onion (chopped)
- 260 gr spicey turkey sausage
- 350 ml chicken broth
- 120 gr long rice (grain)
- 50 gr celery (chopped)
- 2 gr basil (fresh chopped)
- 1 gr peppercorns (red)
- 3 slices carrots
Combine onion and sausage in large non-stick skillet. Cook over medium heat; turn to brown evenly. Add reamaining ingredients and heat to boiling. Lower heat and cover; simmer 20 minutes until liquid has been absorbed. Remove from heat and let stand 5 minutes then fluff with fork.
