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Sausage, Smoked Rice Pilau Recipe


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     Sausage, Smoked Rice Pilau

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   2-3

2/3 cup fresh butter beans, not canned
1 Edwards N Sons Not Chickn bouillon cube
2 1/2 cups water
1/4 tsp kosher salt
8 oz smoked nitrate free sausage
2 tsp olive oil
2 oz green onions, divided
3/4 cup uncooked white rice, jasmine
2 tsp butter
1/8 tsp pepper
3 sprigs fresh parsley

In a medium saucepan with a lid, combine 2 1/2 cups water, butter beans, bouillon cube, and 1/4 teaspoon kosher salt. Place over medium high heat, cover, and let come to and maintain a gentle boil. NOTE, when using frozen beans adjust recipe for cooking time, refer to package.
MISE EN PLACE- Trim and chop green onions, keeping whites and greens separate. Finely chop parsley stems and leaves. Halve sausage lengthwise; cut into 1/4 inch thick slices.
Place a large skillet over medium-high heat, and add 2 teaspoons olive oil. When oil is hot and shimmering, add sausage, scattering in a single layer. Cook undisturbed for 1 minute. Toss well, and add green onion whites. Cook, tossing occasionally, until sausage is lightly browned and onion is fragrant, about 2 minutes more.Add butter beans, broth and rice, and stir well. Increase heat to high, and bring to a boil. Stir well, and let boil 2 minutes. Reduce heat to medium-low, maintaining a gentle but visible boil. Cover and cook until all liquid has been absorbed and rice and beans are tender, about 20 minutes.
When rice is ready, uncover and gently fluff rice. Add butter, parsley, green onion greens, and 1/8 teaspoon pepper. Stir gently to combine.
Serving Suggestions
Tart Apple & Greens Salad

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