A one pot meal with simple ingredients, and tasty comfort food with easy clean up too.

With this dish, you could also use, smoked sausage, chicken strips, beef strips, and a variety of your favourite seasonings.

2 Tblsp. Avocado oil

4 gluten free Italian Sausages

3/4 cup basmati rice

1 3/4 cup chicken stock

1 shallot, sliced

chopped red and green bell pepper to equal 2/3 cup

2/3 cup chopped small broccoli with stems - separate the florets from the stem

1 tsp. dried oregano, basil, 1 bay leaf, salt and pepper to taste

grated Parmesan cheese

handful of chopped Flat Leafed Italian Parsley

Heat up a dutch oven on medium heat with the Avocado Oil.  Once heated add in the sausages to cook until nicely browned.  Mine took about 18 minutes.  Then remove to a plate and set aside.

Drain off some of the oil, turn the heat to low and add in the vegetables excluding the broccoli florets and seasonings.  Saute until fragrant - about 4 minutes.

Add in the rice and saute for 2 minutes.  Pour in the chicken stock, scraping up any brown bits on the bottom of the pan.  Add in the broccoli florets, and once the stock is simmering, turn down to minimum lid on and cook 18-20 minutes.

Cut up the sausage into bite size pieces, and half way through cooking add in the chopped sausages on top, lid back on to cook the remaining time.

Serve with a sprinkling of Parmesan cheese, and fresh chopped Italian Flat Leaf Parsley.