Sausage, Rice and Bean Salad Time: 30 - 40 minutes.
Time
depends on how long it takes your rice to cook
2/3 cup brown rice
1 1/3 cups chicken or beef stock - and/ or water - lots of flexibility here, use what you have
4 - 6 sausages, 10 oz total weight, (300gr) I have 6 'small duck with olive' sausages
1/2 green bell pepper
1 large tomato
1 15 oz can (450gr jar) red kidney beans
2 tb snipped fresh chives
Vinaigrette
1/3 cup olive oil - the good stuff
1/3 cup balsamic vinegar
2 tbs Dijon mustard
1 tsp Worcestershire sauce
1 tbs snipped fresh 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 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. Snip chives 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.
Cooking for Two? Or more?
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