Sausage Rules

This rice is prepared in the microwave: Combine 1 1/4 cups long-grain white rice, 3/4 teaspoon garlic salt, 1 3/4 cups water and a dash of lemon pepper. Cook, covered, 5 minutes on high power. Let sit 3 minutes. Cook on medium power 3 minutes, then let sit 3 minutes. Microwave again on medium 4 minutes and let sit for 5 minutes. Fluff with a fork before serving. (This is for a sticky rice; add 1 tablespoon butter for more separated rice.)

While the rice is cooking, prepare the main dish: Rinse 1/2 cup frozen bell pepper slices and 1/2 cup frozen chopped onions in colander. Saute 1 teaspoon minced garlic and 1 teaspoon minced ginger root in 2 tablespoons olive oil until soft, about 2 minutes. Add drained onions and pepper slices and saute 3 to 4 more minutes. Add 1 pound Polish sausage that has been cut into 1/2-inch thick slices, and cook until heated through, 2 to 4 minutes. Sprinkle with garlic salt, a dash of lemon pepper and a dash of dried red pepper flakes. Stir and serve over rice.

For interesting variations, add sliced mushrooms, sliced water chestnuts, sliced bamboo shoots or snow peas.

COOKIE BILLINGS

Desert Hot Springs

How do you get dinner on the table fast? We mean real fast. The rules: No more than one stop on the way home, no more than 10 minutes’ prep time. The rest is up to you. To share your idea, write to the Last Minute, Los Angeles Times Food Section, Times Mirror Square, Los Angeles, CA 90053. Or e-mail us at food@latimes.com.