What could be easier than this combination of brown and wild rice and split peas, seasoned with sausage and fennel? The flavors are fantastic and I love the way the split peas dissolve into the sauce, creating a luscious texture that I find extremely satisfying. Add a simple green salad or some steamed green beans and enjoy.
Sausage Spiked Peas n Rice
- 2 cups cooked yellow split peas, with 1⁄4 cup 500 mL (60 mL) cooking liquid
- 1 tbsp olive oil 15 mL
- 12 oz hot or mild Italian sausage, removed from casings 375 g
- 1 bulb fennel, cored and chopped
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme leaves 5 mL
- Freshly ground black pepper
- 1 cup brown and wild rice mixture, rinsed and drained 250 mL
- 2 cups chicken stock 500 mL
- 1. In a large saucepan with a tight-fitting lid or Dutch oven, heat oil over medium heat for 30 seconds. Add sausage, fennel and onion and cook, stirring and breaking sausage up with a spoon, until meat is cooked through, about 6 minutes. Add garlic, thyme, pepper to taste and rice and cook, stirring, for 1 minute. Stir in peas with reserved liquid and stock and bring to a boil.
- 2. Reduce heat to low. Cover tightly and simmer until grains of wild rice begin to split, about 50 minutes. Ladle into soup plates.
- Slow Cooker Method: Complete Step 1. Transfer mixture to slow cooker stoneware. Cover and cook on Low for 8 hours or on High for 4 hours, until wild rice is tender and grains begin to split.
- You can cook the split peas yourself, reserving 1/4 cup (60 mL) of the cooking liquid or you can use a can (14 to 19 oz/398 to 540 mL) yellow split peas, rinsed and drained, plus 1/4 cup (60 mL) water, instead. Be aware that the canned peas will be much higher in sodium than those you cook yourself.
Judith Finlayson https://judithfinlayson.com/