BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL POTATOES & GRAINS (RICE, PASTA, COUSCOUS, POLENTA, BULGAR, BARLEY) QUINOA

RICE WITH SOUJUK or other Mediterranean sausage

Ingredients:

¼ cup grape seed oil
3 cups basmati rice, cooked
8 oz soujuk OR other Mediterranean sausage
2 TBS spice mix
½ cup each diced carrots, blanched, onions, celery and bell peppers
3 TBS green onions, minced
3 TBS parsley, chopped

Method:

At service place grape seed oil in a large sauté pan; heat until hazy; add cooled rice and cook to crisp slightly; move rice to outside of pan and add soujook; cook in the center of the pan; add spice mix and continue cooking; add vegetables and heat through; add green onions and parsley; adjust seasonings and serve hot.

Ingredients:

SPICE MIX
2 tsp cayenne pepper
1 ½ tsp sea salt
1 ½ tsp black pepper
1 ¼ tsp paprika
1 tsp dry mustard
1 tsp cumin
½ tsp each thyme, oregano and coriander

Method:

Blend. Keep in dry air tight container.

TO RECIPES

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