Using a stockpot, lightly brown 1 lb ground mild Italian sausage.
Add 1 cup diced onion, and sauté until translucent.
Pour 3 cups vegetable stock and 3 cups water in the pot and bring to a boil.
While the pot is heating, peel and chop 1 large carrot and add it to the pot.
Once the stock begins to boil, reduce to a simmer. While it is simmering, prepare your other vegetables and add them to the pot as you go:
1 large red potato, chopped.
1 orange and 1 green bell pepper, chopped.
1 cup mushrooms, diced.
Add 2 tsp fresh chopped basil & 2 minced garlic cloves.
Add 1/2 tsp sea salt and 1/2 tsp Italian seasoning.
Stir in 1/2 cup of uncooked brown rice.
Cover and simmer for 45-55 minutes, stirring occasionally, until rice is cooked.
Mix in 16 ounces of tomato sauce. You can use whatever type of sauce you want, but I like to use my homemade sauce since it’s a great way to get lots of extra vegetables in J without him even realizing it.
Spoon into muffin tins, cover with tinfoil, and freeze overnight.
Once frozen, store in ziploc freezer bags.
Yields 15 servings.