Recipe - Rice And Sausage Stuffing

2 One half cup Pearl rice
3 cup Chicken broth
1 teaspoon Rubbed sage
1 teaspoon Thyme leaves
One half teaspoon Dry rosemary
1 One half pound Mild Italian sausage, casing
Removed, meat crumbled
One half cup Raisins
Three fourths pound Mustard greens, chopped
1 cup Grated Parmesan Cheese

Conbine rice, broth, sage, thyme and rosemary and cover and bring to a
boil, then reduce heat and cook, without stirring, until liquid is
absorbed, about 15 minutes. Cook sausage on medium heat, stirring
occasionally, until lightly browned. Add the raisins to the meat, stirring
often, until they puff, then remove the meat and raisins with a slotted
spoon and add to the rice. Add the greens to the sausage drippings and
cook, stirring often until the leaves are wilted and bright green, about 8
minutes. Add the greens, drippings and Parmesan cheese to the rice and mix.
This can be prepared the night before and kept chilled prior to stuffing a
1012 pound bird.