This is my twist on a Spanish Rice style dish.
1 package of Chicken Sausage (I use al fresco Roasted Garlic Chicken Sausage)
1 pound of fresh spinach
1 cup brown rice - cooked
1/2 cup pine nuts
2-4 cloves of garlic
To cook the brown rice, bring 1 cup of rice to boil in 2 cups of water. When it comes to a boil, turn to low and cook covered for 40 minutes. Turn off heat and let sit covered for 10 min.
In a food processor, chop spinach, garlic and sausage. I recommend a good fist full of spinach, 1 clove of garlic and one sausage with the casing removed, sliced in to smaller pieces. Process to ground and place in large saute pan. Process remaining ingredients in batches. Drizzle with olive oil and saute until heated thoroughly. (The chicken sausage is pre-cooked.)
While the spinach and sausage mixture is cooking, squeeze the juice of two lemons into the pan. Add pine nuts. Once the rice is finished, add to the spinach sausage mix and blend together. Season with salt and pepper to taste.