Black Rice, Sausage, and Peas

Mostly one pot…

  • package forbidden rice (about 2 1/4 cups)
  • 4+ cups chicken jello (or your own weak-assed chicken stock)
  • salt, black pepper, white pepper, and cayenne
  • package frozen peas
  • several dried mushrooms
  • garlic confit
  • four link sausages (sliced)

You can find my garlic confit recipe in another Ink.

I cooked my sausages sous vide (which you can find in yet another Ink), but you can cook your sausage any way you’d like.  (You could even try cooking the sausages in the rice cooker).

I cooked the peas in the rice, but they turned purple (everything cooked in the rice turns purple).  Next time I will cook them separately and add them after.

I put everything in the rice cooker (except the sausages), mixed it thoroughly, and started the cooker.  Once the rice was cooked, I stirred in the sliced sausages.

Fucking delicious.

Have fun!


One thought on “Black Rice, Sausage, and Peas

  1. I made it again, this time using some left-over sous vide (stuffed) pork loin. I added the peas and the loin after the rice was done cooking and probably used about twice as many mushrooms. Definitely better coloration! (I also added the pork jello from the sous vide cooking of the pork loin.) Again, quite an excellent dish!

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