Recipes

• 1 pkg (500 g)
  Lilydale^® Smoked Turkey Sausages, sliced
• 2 tbsp (30 mL)
  olive oil
• 1
  onion, diced
• 2
  stalks celery, diced
• 1
  red pepper, diced
• 1 tbsp (15 mL)
  Cajun seasoning
• 3
  cloves garlic, minced
• 1 cup (250 mL)
  frozen corn, thawed
• 1/3 cup (75 mL)
  sodium-reduced chicken broth
• 1 tsp (5 mL)
  Worcestershire sauce
• 1 cup (250 mL)
  brown rice, cooked according to package directions
• 2
  green onions, finely sliced
• 2 tbsp (30 mL)
  fresh parsley, finely chopped
• 1/4 tsp (1 mL)
  each salt and pepper
• Lemon wedges, for serving

1. Heat oil in large skillet set over medium heat; cook Lilydale^® Smoked Turkey Sausages, onion, celery, red pepper, Cajun seasoning and garlic for about 5 minutes or until sausage starts to brown.
2. Stir in corn; cook for about 2 minutes or until heated through. Stir in broth and Worcestershire sauce; bring to boil. Simmer for 2 to 3 minutes or until almost all liquid is absorbed.
3. In a serving bowl, toss together sausage mixture, rice, green onions, parsley, salt and pepper. Serve with lemon wedges.

Substitute brown rice medley, quinoa, farro or barley for brown rice if desired.