Sausage Pilaf
Notes: For an interesting grain mix, combine equal parts quick-cooking barley, quick-cooking brown rice, bulgur, and rinsed quinoa.
How to Make It
1
In a 10- to 12-inch frying pan over high heat, frequently turn 3 or 4 cooked sausages (about 14 oz. total) until lightly browned. Set aside. Add to pan 1 1/3 cups grain mix (see notes above), 2 cups fat-skimmed chicken broth, and 1/2 cup minced parsley. Bring to a boil. Cover, reduce heat, and simmer about 8 minutes, stirring occasionally. Push sausages down into grains, cover, and continue simmering until grains are tender to bite, about 5 minutes more; stir occasionally. Sprinkle with about 2 tablespoons shredded parmesan cheese and fresh-ground pepper to taste.
Ingredients
14 ounces 3 or 4 cooked sausages
1 1/3 cups grain mix
2 cups fat-skimmed chicken broth
1/2 cup minced parsley
2 tablespoons shredded parmesan cheese
Directions
1
In a 10- to 12-inch frying pan over high heat, frequently turn 3 or 4 cooked sausages (about 14 oz. total) until lightly browned. Set aside. Add to pan 1 1/3 cups grain mix (see notes above), 2 cups fat-skimmed chicken broth, and 1/2 cup minced parsley. Bring to a boil. Cover, reduce heat, and simmer about 8 minutes, stirring occasionally. Push sausages down into grains, cover, and continue simmering until grains are tender to bite, about 5 minutes more; stir occasionally. Sprinkle with about 2 tablespoons shredded parmesan cheese and fresh-ground pepper to taste.
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