July 31, 2011

Summer Vegetable Saute with Apple Chicken Sausage and Rice

Unfortunately, the one downside to the CSA is that I find myself trying to come up with dishes that use the most amount of vegetables possible at one time so they don't languish in the crisper drawers. This means that one particular vegetable never shines and they all merge together. But on the other side, I guess it is just good that I am eating vegetables, period.

Anyway, this is one of those kitchen sink summer vegetable sautes that turned out really well. I just love apple chicken sausage and the hint of sweetness that it brings to dishes.

Summer Vegetable Saute with Apple Chicken Sausage and Rice
Serves 4


Extra virgin olive oil
12 oz fully cooked apple chicken sausage, cut into rounds
1 cup uncooked rice, variety of your choice (I used basmati)
1 onion, sliced
2 cloves garlic, minced
2 yellow summer squash, cut into half moons, or smaller
1 zucchini, cut into quarter moons (is that a technical term?)
2 small green peppers, diced
kernels cut from 2 ears corn
1/2 cup feta cheese (or some other cheese of your choice)
handful fresh parsley, chopped

1. Heat enough oil to coat the bottom of a large skillet over medium heat. Add the sausage and brown on both sides. Remove to a plate and set aside.

2. Meanwhile, cook the rice according to package directions or your preference.

3. Add more oil to the skillet and over medium heat, saute the onion and garlic for a couple minutes. Add the squash, zucchini and peppers. Cook until tender. Add the corn and cook for 1 minute. Remove from the heat, mix in the cheese, the rice and the sausage. Taste for seasoning and top with the parsley.

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