Toated Rice Dressing

Description
Makes 6 servings.

Ingredients

 * 1 cup uncooked brown rice
 * 2 cups chicken broth
 * 1 teaspoon salt
 * 8 ounces breakfast sausage links
 * 1/2 cup chopped onion
 * 1 4-ounce can sliced mushrooms, drained
 * 2 tablespoons chopped fresh parsley
 * 1 cup walnuts, chopped
 * 1/4 teaspoon ground nutmeg (optional)
 * dash ground black pepper
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted

Directions
Spread rice in shallow baking pan. Bake at 400 degrees 10 to 15 minutes, or until golden brown. Stir often to brown evenly.

Combine broth, salt and toasted rice in 2- to 3-quart saucepan. Bring to boil. Stir once or twice. Reduce heat, cover, and simmer for 45 minutes or until rice is tender and liquid is absorbed.

Place sausage in skillet and cook until done. Remove from pan and drain on absorbent paper. Cut into 1/2-inch pieces. Pour off fat; return 2 tablespoons to skillet. Add onion, mushrooms and parsley to skillet. Cook until onion is tender.

Toss lightly with cooked rice, sausage, walnuts, nutmeg and pepper. If this dressing seems a little dry, add 1/4 cup additional chicken broth. This dressing requires no extra cooking to be ready to serve with your favorite roast.