Rice and red bean sausage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Oil |
| 1 | Onion -- minced | |
| 3 | Garlic cloves -- minced | |
| ½ | cup | Minced collard greens |
| 2 | tablespoons | Grated Parmesan cheese |
| 2 | cups | Cooked medium grain rice ** |
| 1 | cup | Cooked red kidney beans |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Dried sage |
| pinch | Cayenne pepper | |
| 1 | Egg lightly beaten | |
| ¼ | cup | Egg substitute |
| ⅓ | cup | Dry bread crumbs |
| ½ | teaspoon | Oil |
| ⅔ | cup | Tomato sauce -- heated |
| OR | ||
Directions
** Use brown or white rice - tho' brown is preferred. 1. Heat 1 teaspoon oil in a no-stick frying pan. Add the onion, and saute' until soft, about 5 minutes. 2. Add the garlic, collard greens and Parmesan. Continue to saute' until the greens have wilted, about 3 minutes. 3. In a large bowl combine the rice, beans, thyme, oregano, sage, cayenne and egg (or substitute). Stir in the onion mixture. 4. Transfer the mixture to a food processor. Process just until the mixture is a solid mass but not pureed, about 6 seconds. 5. Divide mixture into 8 parts. Form each part into a sausage shape. Roll in the bread crumbs. (Prefer whole wheat) 6. Coat a cookie sheet with a no-stick spray. Set the sausages on the sheet and brush with ½ tsp of oil. Broil until mottled brown on top and sides, about 5 or 6 minutes. Serve immediately with tomato sauce. Per serving: 275 calories, 6⅖ g fat (20%), 9 g dietary fiber, : 11½ g protein, 71 mg cholesterol, 188 mg sodium. From Prevention Magazine, March 1988 Posted by: Sheila Exner, January 1992 Courtesy of Shareware RECIPE CLIPPER 1⅒ Courtesy of Shareware RECIPE CLIPPER 1⅒
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