- 1 teaspoon vegetable oil
- 8 ounces ground mild Italian sausage
- 5 large white button mushrooms, sliced
- 1/2 teaspoon dried Italian seasoning
- 1 (5.4 ounce) package Knorr® Rice Sides™ – Herb & Butter
- 1/2 cup frozen peas, thawed
- 1 head romaine lettuce, chopped
- 5 ounces grape or cherry tomatoes, halved
- 1/4 cup shredded Italian cheese blend
- Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
- Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
- Prepare Knorr(R) Rice Sides(TM) – Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
- Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.