Sausage, Rice and Bean Salad |
Cooking time: 30-40 minutes Cooking schedule: see below for "menu" instructions |
Sausage, Rice and Bean Salad Time: 30 - 40 minutes.
Time
depends on how long it takes your rice to cook
3/4 cup brown rice
1 1/2 cups chicken or beef stock - and/ or water - lots of flexibility here, use what you have
3 - 6 sausages, depending on size and appetite. I have 6 'small chicken with walnut' sausages
1/2 green bell pepper
1 bunch green onions
1 large or 2 medium tomatoes
1 small (8oz) can red kidney beans
1 small (8oz) can white kidney beans
Vinaigrette
1/3 cup olive oil - the good stuff
1/3 cup balsamic vinegar
2 tbs Dijon mustard
1 tsp Worcestershire sauce
1 tsp dried oregano
Cook rice according to package directions. When done, remove from heat, fluff with fork and put into large serving bowl. Cook sausages on barbecue grill for 10 - 15 minutes or until done or in nonstick skillet for same amount of time (until done). Open cans of beans, drain, rinse (don't need the extra salt) and add to rice. Slice or quarter tomatoes and add to rice. Clean pepper by cutting in half and discarding seeds. Chop and add to rice mixture. Slice green onions and add. Slice sausages into 1 1/2" (4cm) pieces and add. Put vinegar, mustard, Worcestershire and oregano in small bowl and whisk to combine. Slowly drizzle in oil, whisking constantly. Pour vinaigrette over rice salad and toss lightly to combine. Serve.
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| Cooking schedule: Time: 30 - 40 minutes Assemble all ingredients and utensils Preheat barbecue grill if using Start to cook rice Make vinaigrette Chop/slice all vegetables Drain beans Start to cook sausages Take a wee break |
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