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A great recipe to play with different vegetables that are in season. For this recipe, I used leftover vegetables from the Marinated Veggie Skewer recipe. (add the rest of the marinade with the stock which adds flavor to the rice!).
In a large skillet, heat 1 tablespoon of olive oil to medium-high. Add sausage slices and heat until browned on each side. Remove sausage from the pan, add remaining olive oil and vegetables. Cook until vegetables begin to soften. Add the rice and garlic to the pan. Stir to coat the rice. Add the broth and combine well. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until rice is almost done. Add the sausage slices back in and stir until evenly distributed, cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.
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