Is it that time already? We've got an amazing second round recipe for you. It's easy, tasty and fairly healthy (don't tell, ok?) I adapted it from Parade Magazine's September 2002 issue.
Tuscan Grains and Greens Casserole
2 tb STM Basil EVOO
1lb Sweet or Hot Italian Sausage (make your own : ground pork or turkey and about 1/4 c STM seasoning)
4 oz fresh Spinach
4 oz Escarole, Swiss Chard, or Kale
1 tb minced Garlic
3 c Chicken stock
1 tsp STM Italian Sausage blend
1 tsp STM Marjoram
2 tsp STM Basil
4 oz small Shell Pasta, uncooked
1/2 c Rice (Jasmine or basmati), uncooked
1/2 c Pearl Barley (Quick cooking is okay too)
Parmesan or Gruyere Cheese
Heat the EVOO and brown the sausage. Be sure to break it up if you use the links. Add the greens, cover and allow to wilt, about 3-5 minutes. Meanwhile heat the stock to a boil and add the spices and herbs. Let simmer 5 minutes. Preheat the oven to 350 F. Spread the pasta in the bottom of a large casserole with a tight fitting lid. Evenly spoon the meat/greens over the pasta. Scatter the rice and barley over top. Add the broth and spices. Cover and bake for about 30 minutes, or until all of the grains are done. Sprinkle with cheese and enjoy.
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