Bring the chicken broth to a boil in a medium saucepan. Add the rice mix and salt. When the liquid is back to a boil, lower the heat to medium-low to low, cover, and simmer the rice for 25 minutes or until both are tender and the cooking liquid has been absorbed.

Stir the rice a few times as it gets going to make sure it is not sticking to the bottom. Once the rice is covered stir only one or two times during the cooking time, then again at the end.

In the meantime, place the almonds in a non-stick skillet over medium heat. Cook them gently for 5-6 minutes until golden. Shake the skillet often and keep an eye on them so they don’t burn. Remove the skillet from the heat.

Heat the olive oil in a large skillet or saute pan over medium heat. When the oil is hot but not smoking add the onions, mushrooms, and celery. Cook gently for 7-10 minutes until the onions and mushrooms soften and any liquid has cooked out. Stir occasionally.

Add the garlic, cook for 1 minute, stirring frequently.

Next, raise the heat to medium-high and add the sausage. Cook, about 5-6 minutes to brown. Stir frequently and break up any large pieces with a wooden spoon or spatula.

Lower the heat to medium-low and add the sliced almonds and sage, stir to combine. Continue cooking 3-5 minutes until the sausage is cooked through. Stir often. Turn off the heat.

Preheat oven to 350°F

Combine the sausage mixture, cooked rice, black pepper, and cream of mushroom soup, stir well.

Spray a medium baking dish (1.5 quart) lightly with cooking spray. Add the sausage rice mixture. Bake for 30-35 minutes until the top is lightly golden brown, and the internal temperature is at least 165°F. Use an instant read thermometer to make sure.