the oil in a sauté pan and add the onion, garlic, and red bell
pepper. Sauté until the vegetables turn limp. Add the sausage and
brown. Add the mushrooms and parsley and sauté until no water
the butter in a sauce pan. Add the rice and cook until brown
(stirring as you do so). Add the broth, mushroom and sausage
mixture, bay leaf, mustard powder, sage, salt and black pepper.
the broth to a boil and stir once. Cover with a tight fitting
lid. Reduce the heat and simmer for 20-30 minutes or until the
rice is tender. Gently stir in the cheese to blend.