Everything-But-The-Kitchen-Sink Rice (Mom'S Rice) - cooking recipe

Ingredients

2 tablespoons extra-virgin olive oil
2 lbs loose sausage (Mom always uses Jimmy Dean, one sage, one hot and spicy)
4 garlic cloves, minced
1 large onion, chopped
1 pinch saffron, crumbled
3/4 cup green olives stuffed with pimiento, drained
1 teaspoon ground turmeric
1 1/4 cups pecan halves
1/2 cup sunflower seeds, shelled
1/2 cup pine nuts
1/2 cup pumpkin seeds, shelled (also known as pepitas)
4 cups water
2 cups rice (Mom always uses Uncle Ben's Converted Rice, white)

Preparation

Over high heat in a very large, heavy-bottomed pan or Dutch oven, heat olive oil with garlic and sausage until browned and crumbled. Add onion and saute until softened and translucent, about 10-12 minutes.
Add saffron and turmeric and stir well. Stir in olives and cook for 2-3 minutes longer. Then add all the nuts and seeds and cook for 3-4 minutes, stirring constantly.
Add rice and stir in well to coat with the oils and toast a bit, 2-3 minutes. Then add the water, stir again and bring to a boil. Cover and reduce to a simmer and cook 20-30 minutes or until all water is absorbed. Enjoy!