Many of our meals are the product of leftovers. With three kids and frequent visitors, leftovers are not only inevitable, but many times, they’re intentional. I will make enough basmati rice for chili on Monday, to use as a plain side on Tuesday and then maybe make a paella on Wednesday. Having the premade rice in the refrigerator takes a step out of meal planning and also saves me time.
|Sausage & Rice|
Today I’m posting two ways to use leftover rice. Savory in this post and Candied Ginger Baked Rice Pudding.
In this recipe, I used Trader Joe’s Hofbrau Brats. My TJ’s doesn’t always stock these, but they’re always available around Oktoberfest. I love them because they don’t have fennel seeds (my personal dislike) and their flavor is not too strong. Feel free to use any sausage you like and whatever type of rice you like. And “haricot vert”? They’re just skinnier and fancier string beans 🙂 No haricot vert around? Substitute with any other freshly steamed vegetable!
|Remove casing from sausage|
|Roughly chop the sausage|
|Dice an onion|
|Saute the onion in olive oil until they brown|
|Add chopped sausage and saute until you can’t see any pink meat.|
|Add chicken stock and warm through|
|Add rice and toss to warm through|
|Plate with sausage and rice with haricot vert and watch out for quick little hands!|
Sausage, Rice & Haricot Vert
2 Tablespoons olive oil
1 medium onion, diced
2 teaspoons Trader Joe’s crushed garlic
1 pound Trader Joe’s Hofbrau Brats, casing removed and chopped (or other sausage you like)
1/2 cup chicken stock (or water)
2-3 cups pre-cooked basmati rice
Freshly Ground Pepper
1 package Trader Joe’s fresh Haricot Vert, steamed and sprinkled with Kosher Salt
1. In a large skillet, heat olive oil.
2. Add onions and saute until lightly browned, about 7 minutes.
3. Add garlic and saute until just fragrant, about 1 minute.
4. Add sausage crumbles and saute until pink meat is no longer visible.
5. Add chicken stock and warm through.
6. Add rice and warm through.
7. Taste and add kosher salt and freshly ground pepper, to taste
8. Serve with freshly steamed haricot vert.
Eat, Drink & Be Yummy!