Sausage Vegetable Pilaf - cooking recipe

Ingredients

1/2 cup dried porcini mushrooms or 1/2 cup other dried mushroom, your choice (1/2 oz)
3/4 cup water
1 (6 1/2 ounce) packet seven whole grains and sesame pilaf mix (for breakfast, lunch or dinner) or (6 1/8 ounce) box rice pilaf mix
2 tablespoons olive oil
1 lb Italian turkey sausage link, cut into 3/4 inch slices
1 large onion, cut in eights
3/4 teaspoon dried rosemary
1/2 teaspoon salt
2 cloves garlic, crushed
1/2 lb button mushroom, quartered
1/2 cup shredded carrot
1/2 cup chopped parsley
1/4 teaspoon ground black pepper

Preparation

Soak dried mushrooms in warm water is small bowl until softened about 15 minutes Prepare pilaf mix according to package directions.
Heat 1 tbsp oil in large nonstick skillet.
Add sausages; saute 8-10 minutes or until browned.
Remove to paper towel to drain.
In same skillet, heat remaining oil.
Add onion, rosemary and salt; saute for 6 minutes until softened.
Add garlic and saute for 2 minutes.
Drain dried mushrooms through fine mesh sieve lined with paper towel and reserve liquid.
Rinse mushrooms and chop.
Add dried and button mushrooms and carrots to skillet, saute for 4 minutes until mushrooms are softened.
Return sausage to skillet.
Add reserved mushroom liquid.
Bring to boil, cook about 5 minutes or until most of liquid is evaporated.
Add cooked pilaf to skillet with parsley and pepper.
Toss until well combined and heated through.