3 c. uncooked rice
1 lb. country sausage
1 c. celery, chopped
2 medium onions, chopped
1 green pepper, diced
1 egg, beaten
salt and pepper to taste

Boil rice; set aside in colander. Use a large skillet to cook sausage thoroughly. Saute celery, onions and pepper in sausage fat. When vegetables are lightly browned, add the rice. Stir well for about 3 minutes. Remove from heat; put into a large mixing bowl. Combine with egg and seasonings. Mix well. Put into greased casserole dishes for serving or freezing. Reheat in oven until rice is hot. Yield: 12 to 14 servings.