Sausage and Rice Supper

There are some of our family favorite meals that are asked for all year round.  Sausage and Rice is one of those, but I keep it in my mental filing folder of cool weather dishes.  The flavors of root vegetables, peppers and sausage are heartily complimented with Basmati rice.  The colors even look like Fall.  And it makes enough to satisfy the most robust appetites as temperatures begin to come down and we are working more outside.  I have no “first made” date penned on the recipe I originally used, but since it was torn from an entire Southern Living magazine page, I look to see if the magazine date will tell me. I smile as I turn the page and look at the coupons on the back of the recipe and picture:  they expire in the fall of 1982.  So it is an easy conclusion that I have brought this to the table for nearly 20 years.  Our version that has grown during this time varies little but I do change the vegetables occasionally.  This is a dish that can easily be stretched by adding up to 1/2 cup rice and additional chicken broth.  Last night I served Basil Cucumbers and a fresh fruit cup for sides. A wonderful companion dish is apples with  butter, cinnamon and brown sugar baked along with the casserole. Wonderful for potlucks, and  definitely “good food on a budget!”

                                        Sausage and Rice Casserole

                                         1 cup uncooked Basmati rice

                                          2 cups sliced carrots

                                          1 large onion, chopped

                                          1 cup chopped celery

                                         1/2 cup chopped green pepper

                                          2 cups chicken broth

                                          1 pound pork sausage.  (we like maple flavored or hot and spicy)

                        Spread rice over bottom of large casserole dish which has been coated with cooking spray.  Scatter vegetables over rice, then pour chicken broth over all.  Brown and cook sausage, then add to top of vegetables.  Cover and bake 30 minutes at 350 degrees.  Remove from oven, stir well, replace cover and bake an additional 30 minutes or until liquid is absorbed and rice is done.  Makes 8 large servings.

                                                         Basil Cucumber Pickles

 I like cucumbers and vinegar to keep in the refrigerator in the summertime.  My mother and grandmother always peeled and sliced garden cumbers to add with layers of chopped or thinly sliced onion, salt and pepper and cover with white vinegar.  One of our favorite Indonesian dishes is Acar which is diced cucumber, carrot, onion, and hot peppers added to vinegar, sugar and water.  These cucumbesr may be the best yet.  I use unpeeled long seedless cucumbers from Canada and slice them thinly.  A handful of basil leaves from the garden and a touch of sweet mirin (sweet Japanese rice wine)  give these pickled veggies a unique flavor that was perfect with our sausage and rice.

                    1/4 cup sugar

                     1/2 cup apple cider vinegar

                      3 tablespoons mirin

                      1 tablespoon sea salt

                      1 English cucumber, sliced into thin rounds

                        1/2 cup shredded fresh basil leaves

Whisk vinegar, mirin, sugar, and salt in a non reactive container.  Add cucumbers and basil and toss, covering as well as possible with the vinegar mix.  Refrigerate 3 or 4 hours, stirring occasionally.

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