Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

About the Dish

6 ounces Pork Breakfast Sausage
2-3 ounces Celery
1 small Yellow Onion
1 small Green Bell Pepper
3/4 cup Long Grain Rice
1 small Edward & Sons Low Sodium Veggie Bouillon Cube
1 small Lettuce
1 sprig Tarragon
2 teaspoons White Wine
1 teaspoon Honey
Per Serving
Calories 654
Total Fat 38 g
Saturated Fat 11 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 6 g
Cholesterol 63 mg
Sodium 916 mg
Total Carbohydrates 64 g
Dietary Fiber 4 g
Sugar 6 g
Protein 13 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.

METHOD

1
Prepare your mise en place: Dice celery. Peel, halve and dice onion. Remove stem and seeds from pepper, and dice flesh. Cut or tear lettuce into bite-size pieces. Pick tarragon leaves.
2
In a medium pot with a lid over medium heat, heat cooking oil. Crumble sausage into pot and cook, stirring occasionally, 4-5 minutes, or until meat is no longer pink. Using a slotted spoon, remove sausage to a paper-towel lined plate, leaving the fat rendered from the sausage in the pot. Set sausage aside.
3
To the same pot add celery, onion and bell pepper. Cook 3-4 minutes, stirring continuously to release any brown pieces of sausage stuck to pan, or until onion begins to turn translucent. Add rice, water, bouillon cube and cooked sausage. Turn heat to high, stir and cover. When water begins to simmer, reduce heat to low, and cook 15 minutes, or until all the liquid has been absorbed and rice is tender. Remove from heat but keep covered for 5 minutes.
4
While rice cooks prepare the salad. In a mixing bowl, combine lettuce and tarragon. To the container with the vinegar, add honey, olive oil and a pinch each of kosher salt and pepper. Replace the cap and shake well to combine.
5
Taste the rice, and season with kosher salt and pepper. Toss the salad with the dressing. To serve, divide the rice and salad, side by side, onto 2 plates. Enjoy!