This is an Everyday Food recipe from the March 2011 edition, and it's the second time I've made it because:
1. It's yummy.
2. It's fast.
The recipe in the magazine calls for rice instead of quinoa. I used rice the first time I made this dish.
Picture from the magazine
And I admit -- it's better with the rice. But if you're like me and you're trying to cut out processed foods and eat your whole grains while also being gluten-free, quinoa is a good way to go. It ends up tasting the same, with a slightly different texture. (You could use brown rice, but it takes forever and a day to cook)
Also: Fiber! You'll poop like a champ.
So here you start out with two chopped bell peppers, whatever colors you want. I picked red and orange. I wanted a yellow one but all of the ones at the grocery store were shriveled and anemic. Also in this bowl are two diced stalks of celery and a diced yellow onion. You heat some olive oil in a pan and throw these in there with some salt and pepper and cook 'em for a few minutes.
Anyway, I really do love combinations like this -- some kind of salad with a tangy dressing, a spicy meat and a starch (or as close to a starch as I'm gonna get). I heap a little of everything on my fork and eat it all together.
So because this recipe is new to the magazine, it's not on the site yet. See below for instructions!
(BTW this will serve 4 people at 474 calories per serving and takes about 35 minutes to prepare)
Sweet pepper rice (or quinoa) with sausage
2 tablespoons extra virgin olive oil
2 celery stalks, diced small
2 medium bell peppers (any color) diced small
1 small yellow onion, diced small
coarse salt and ground pepper
1 cup long-grain white rice (or quinoa)
2 tablespoons finely chopped parsley leaves
1 pound spicy italian sausage (about 4)
5 oz baby spinach
2 teaspoons red wine vinegar
In a medium pot, heat 1 tablespoon oil over medium-high. Add celery, bell peppers, and onion and season with salt and pepper. Cook, stirring often, until vegetables soften, 5 minutes. Stir in rice and 1 1/2 cups water; bring to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pot from heat and let stand, covered, 5 min. Fluff rice with a fork and stir in parsley.
(I find that starting the sausages right after you put your veggies in the pot to soften makes this all time out perfectly) Meanwhile, in a small skiller, heat 1 tablespoon oil over medium-high. Add sausages and cook until browned on all sides, about 10 min. Reduce heat to low, cover, and cook until sausages are cooked through, 8 to 10 min. Let rest 2 min before slicing crosswise.
In a medium bowl, toss spinach with vinegar and 2 teaspoons oil. Season to taste with salt and pper; serve spinach alongside rice and sausages.
Post script: Today is my first post over at Tired and Stuck! Check me out!!