|2 servings||calories per servings 740||protein serving 33 g||carbs per serving 87 g||total fat per serving 31 g|
If you know and love Chicken Bog, a traditional southern rice pilaf with origins in South Carolina, this pilau is sure to be a winner in your book. It’s comprised of chicken or sausage (or both!), and rice, along with onion, herbs and spices for rich, hearty flavor. It’s homey, stick-to-your-ribs comfort, cut only by bright, crisp salad of tart apple and greens to balance the dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||31 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||87 g|
|Dietary Fiber||10 g|
In a medium saucepan with a lid, combine 2 1/2 cups water, butter beans, bouillon cube, and 1/4 teaspoon kosher salt. Place over medium high heat, cover, and let come to and maintain a gentle boil.
MISE EN PLACE:
Trim and chop green onions, keeping whites and greens separate. Finely chop parsley stems and leaves. Quarter, core, and thinly slice apple. Halve sausage lengthwise; cut into 1/4 inch thick slices.
Place a large skillet over medium-high heat, and add 2 teaspoons olive oil. When oil is hot and shimmering, add sausage, scattering in a single layer. Cook undisturbed for 1 minute. Toss well, and add green onion whites. Cook, tossing occasionally, until sausage is lightly browned and onion is fragrant, about 2 minutes more.
Add butter beans, broth and rice, and stir well. Increase heat to high, and bring to a boil. Stir well, and let boil 2 minutes. Reduce heat to medium-low, maintaining a gentle but visible boil. Cover and cook until all liquid has been absorbed and rice and beans are tender, about 20 minutes.
Meanwhile, make vinaigrette: To the container of cider vinegar, add sugar, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt. Place cap on snugly, and shake well to combine. In a bowl combine greens and apple. Drizzle with vinaigrette, and toss gently to combine.
When rice is ready, uncover and gently fluff rice. Add butter, parsley, green onion greens, and 1/8 teaspoon pepper. Stir gently to combine.
To serve, divide the rice pilaf and salad between 2 dinner plates. Enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...