Saturday, January 22, 2011

Andouille, Mushroom and Veggie Rice Salad

Have you ever just thrown a meal together and had it turn out so good that you vowed to make it again?

Well, just call me the accidental cook. Yesterday, I whipped up this rice salad for lunch out of leftover rice, andouille, sauteed mushrooms and broccoli from dinner the night before.


It tasted so yummy that I knew I wanted to a) jot down the recipe and b) share it with you.

As written, this recipe makes a decent meal for two people. Double the recipe as a side dish for company.

Andouille, Mushroom and Veggie Rice Salad
1 1/2 Tbsp butter or olive oil
2 cups white or brown rice, cooked and cooled
15 - 20 cremini mushrooms, cleaned and sliced
1 c onion, cut to your preference (mine were sliced)
1 c broccoli, steamed, cooled, and cut into bite-sized pieces
2 links fully cooked andouille sausage, diced
20 cherry tomatoes, halved
1/2 of an avocado, diced
3 oz feta cheese
thyme
salt
pepper
Creole Seasoning
Tabasco Green or other favorite hot sauce
1/2  - 3/4c 2% Greek yogurt, or more if desired
  1. Saute the onions in the butter or oil over medium-high heat, about 2 minutes.
  2. Add the mushrooms and saute until dark brown and softened, about 5 minutes.
  3. Season the mixture with thyme, salt and pepper. Let cool for 5-10 minutes.
  4. In a large bowl, fold together the rice, mushroom mixture, broccoli, sausage, tomatoes, avocado, and feta until ingredients look evenly distributed.
  5. Season to taste with Creole Seasoning, salt, pepper and hot sauce.
  6. Fold in the Greek yogurt, adding more if the salad seems too dry for your taste.

Tip: I haven't tried it yet, but you could probably make this salad ahead of time, stirring in the yogurt shortly before serving.

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