Wild rice and chicken sausage provide the carb-and-protein combo that runners need after a long run, while keeping fat and calories in check. Mushrooms lend a hearty, almost meat like texture. In fact, a study found that people who substitute mushrooms for meat consume fewer calories and feel just as satisfied as when they eat meat-heavy meals. You can make this dish in half the time by using already-cooked rice—a great way to use up leftovers. Sausage is often gluten free, but supersensitive runners should check the package to be sure.
Instructions :
- In a medium saucepan, cook the rice according to the package directions.
- Meanwhile, heat the oil in a soup pot over medium-high heat. Add the sausage and cook for 5 to 6 minutes, or until brown. (If you use raw sausage, cook for 8 to 10 minutes, or until brown and cooked through.) Remove the sausage.
- In the same pot, add the mushrooms and cook for 5 to 8 minutes, or until soft and browned. Add the water, scraping up the sausage bits stuck to the bottom of the pan. Add the thyme, pepper flakes, kale, and wine. Cook for 4 minutes, or until the kale is wilted. Add the broth and simmer for 15 minutes. Season to taste with pepper.
- When the rice is cooked, stir it into the soup along with the sausage. Simmer for 5 minutes, or until hot.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
