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Rice Casserole with Italian Sausage

Makes about 4

1-1/2 pounds (750 g) italian sausage
2 tablespoons olive oil
1 cup diced celery
1 clove garlic
1 cup uncooked long grain white rice
1/4 teaspoon dried basil
1-1/2 cups beef stock
1-1/2 cups vegetable juice (such as V8)
salt and pepper to taste

Sauté the sausages in the olive oil at medium-high temperature until browned on all sides. Remove from heat and slice into 1/2-inch rounds. Return the sausages to the pan and add the rest of the ingredients. Cover and simmer at low temperature for 35 to 40 minutes or until the rice is cooked and all liquid has been absorbed.

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