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Nov 27, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Seven-Grain Salad with Italian Sausage, Peppers and Capers

November 20th 12:11pm, 2012



Have you been sitting smug all week, knowing you don’t have to host Thanksgiving this year, only to have just remembered that you still need to bring a side? Try this grain salad. It’s delicious, pleasing to the eye, and you can do much of the prep work tomorrow which gives you even more time for sleeping and eating on Thursday.

Seven-Grain Salad with Italian Sausage, Peppers and Capers
8 Servings

2¼ cups uncooked Kashi 7 Whole Grain Pilaf*
4½ cups chicken broth, plus additional as needed
1 Tbsp. olive oil
2 garlic cloves, minced
1½ cups assortment of finely diced red, yellow and orange bell peppers
1 small yellow onion, finely diced
¼ cup sun-dried tomatoes packed in oil, drained and chopped
2 Italian sausage links, broiled, cut into thin discs and halved
½ tsp. dried thyme
½ tsp. dried oregano
Salt and freshly ground black pepper to taste
2 Tbsp. toasted pine nuts
2 Tbsp. capers, drained, for garnish
Zest of 1 lemon for garnish

1 DAY BEFORE SERVING

• Rinse the Kashi 7 Whole Grain Pilaf in cold water.
• In a large pot, bring the chicken broth to a boil. Add the Kashi 7 Whole Grain Pilaf. Cover, reduce to a simmer and let simmer for about 30 minutes, or until the broth is absorbed and the grains are tender. (If necessary, add ¼ cup more broth or water to prevent the grains from scorching or sticking.) Let cool, then store, covered, in the refrigerator for up to 24 hours.

DAY OF SERVING

• Over medium-low heat, warm the oil in a large skillet. Add the garlic. When it begins to soften, about 1 minute later, turn the heat to medium-high and add the peppers and onions and let cook for 3 minutes. Add the sun-dried tomatoes and cook for another few minutes, or until the onions begin to brown.
• Remove the cooked grains from the fridge and reheat. Transfer the warmed grains, sauteed vegetables and sausage pieces to a large serving bowl. Stir gently to combine. Season with herbs, salt and pepper.
• Fold in the pine nuts and garnish with capers and lemon zest.
• Serve warm or at room temperature.

* Available at Golden Grocer

 

By Ligaya Figueras

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