|2 servings||calories per servings 654||protein serving 13 g||carbs per serving 64 g||total fat per serving 38 g|
Chef Robert Lupo’s grandmother used to make this dish, a pot luck classic, on special occasions. Robert loved it so, he’d request it on visits to her home in Swansea, S.C. This is his adaptation.
|Nutrition Facts||/ Per Serving|
|Total Fat||38 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||64 g|
|Dietary Fiber||4 g|
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.
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.
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.
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.
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!
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. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...