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Saute onion and mushrooms in butter in a large pot. Brown and
Drain sausage in a separate pot, then add to large pot. Add rice,
oregano, pepper and parsley to large pot and mix. In a sepaate
pot, bring the chicken stock to a boil. Gradually add stock to pot
gradually, two cups at a time. Stir occasionally until broth is
absorbed into rice. do not cover.
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