Curry Pilaf with Sausage

Makes 6 servings

6 sausages
1 small onion
2 sweet red peppers
6 mushrooms
1 T. oil
1-1/2 T. butter
3 cups uncooked rice
1 T. Curry powder
3 cups of stock
salt
pepper
1 T. white wine

1. Slice sausages on the bias 1/4-inch thick. Dice onion and red peppers into 1/2 inch cubes. Remove mushroom stems and sliced diagonally into 1/4 inch thickness.
2. Heat oil and stir fry sausage, onion, sweet red peppers and mushrooms.
3. Add butter and rice and stir-fry for a few minutes, then add curry powder and stir for a few more minutes.
4. Add soup stock, salt, pepper, and white wine and mix. Cover and bring mixture to a boil.
5. Turn down heat to medium and cook for 5 minutes. Reduce heat to low and continue cooking for 15 minutes. Turn off the heat and allow to stand for 10 minutes. Mix rice before serving.

Reference:

Takagi, Junko. The Classic Rice Cookbook. Shufunotomo Company Limited: Hong Kong, 1996. p. 26.