Posted by Faithful Foodie
February 28th, 2010 
4 Comments
Dr. Martin's Mix
Dr. Martin's Mix
This is pure comfort food and is a dish that I remember well from my childhood. When I was old enough, I took over cooking dinner for my family since my mom, by that time, was working full-time outside the home. This is one of the first dishes I learned to make. We always had it with tossed salad. The original recipe was in Erma Bombeck’s I Hate to Cook Book. Last week, I made this for dinner when we had a friend visiting from out of town and she loved it. I hope you do as well!
Ingredients
1 lb. bulk sausage (you can use breakfast sausage or Italian sausage)
1 green pepper, diced
1/2 C. onion, diced
3 stalks celery, diced
3 C. chicken broth
1 1/2 C. uncooked rice
1 1/2 T. worcestershire sauce
1. Brown the sausage in a skillet or large pan with a lid. Break the sausage up into small pieces as it cooks. Drain excess fat.
2. Add the rest of the ingredients and stir.
3. Put the lid on and let simmer on low heat for 45 minutes to an hour or until all the broth is absorbed and the rice is done. Fluff with fork and serve. Serves 4
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Tags: gluten-free, green pepper, rice, sausage
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This recipe got my attention! Actually, anything that has sausage in the mix is of interest to one one a strict diet like myself. I will give this a try. The recipe looks like it could easily be added to also. Maybe diced potatoes or tomato sauce and basil. See, you got me to thinking. Thanks for the blog!
Thank you! Let me know if you come up with some great variations.
I made a very similar dish for my children when they were growing up – it was always a favorite. Instead of bouillon I used dry french onion soup mix, instead of green pepper I used whole fresh or canned button mushrooms, lean ground beef instead of pork, some chopped spinach and a clove of minced garlic, brown rice instead of white and plenty of liquid to cook it in for about an hour.
Sandi, you’re version sounds good, too!