Monday, October 17, 2011

Italians Sausage Pilaf

This was inspired by the flavors of Zuppa Toscana remade into a quinoa pilaf. 

2 Italian sausage links, casings removed
1 can white beans, drained
1 medium onion
2 - 4 cloves garlic, minced
1/2 tsp sambal oleck OR dash red pepper flakes
1 bunch kale, stems removed and chopped fine
3 c. cooked chilled quinoa
1 c. chicken broth
1/2 c. cream or half-an-half

2 Tbsp. Parmesan cheese plus more to garnish. 

Cook the Italians sausage, crumbling, until no longer pink. 
Add the onion and garlic and cook until onion is tender. 

Add the kale, samal olek, beans, and broth. 
Simmer until the kale is tender. 
Stir in the quinoa and cook, stirring, 
until the quinoa is heated through and the broth is absorbed. 

Stir in the cream and cheese, mix well, and heat through.

Serve with the cheese to dust with

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