In large heavy saucepan, heat California walnuts over medium high heat. Cook and stir until golden and fragrant. Remove from saucepan and set aside.

Place sausages in saucepan, prick with a fork in a few places. Add 3 tbsp water to saucepan; cover and simmer 8 to 10 minutes. Uncover and sauté until browned. Remove from saucepan, and cut into slices. Wipe skillet dry.

Add oil and onion to saucepan; sauté over medium heat until tender. Drain tomatoes, reserving liquid. Add water to liquid to measure 2 cups, and add to saucepan. Add tomatoes and spices to saucepan. Bring to a boil; stir in rice and contents of Spice Sack.

Cover, reduce heat and simmer 20 minutes. Stir in greens, cover and simmer 5 to 10 minutes or until liquid is absorbed. Stir in walnuts.