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Wednesday, December 21, 2016

Chicken Sausage and Barley Bowl

This is a lot like a rice bowl, and you certainly could substitute any kind of rice or grain for the barley if you prefer.  It has a nice combination of roasted brussel sprouts, shallots, dried cranberries, feta cheese and arugula. 

3/4 c. barley
1 shallot
8 oz. brussel sprouts
1 T. balsamic dressing
1 t. honey
2 c. arugula
1/2 c. dried cranberries
1/2 c. feta cheese
1/4 c. pepitas
4 chicken apple sausages
Bring about 2 1/2 c. water to boil in a saucepan with barley.  Bring to a boil, simmer 25 minutes, then drain.  Top pot with a dish towel, then the lid and allow to sit for 10 minutes.  This will help fluff the grains.
Cut brussel sprouts in half, slice the shallots in slices.  Place on a baking sheet and sprinkle with olive oil, and some salt and pepper.  Bake in a 400 degree oven for 10 minutes. 
Slice sausages in 1" slices.  Place in a fry pan with a sprinkle of olive oil.  Saute for 15 minutes on medium low.  When the brussel sprouts/shallots are done in the oven, add to the sausage pan.  Turn down to low.
Mix arugula, feta cheers, cranberries, pepitas, honey and balsamic dressing.  To serve:
place a serving of barley on a plate, top with a serving of the sausage mixture, then top that with a serving of the salad.

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