Sausage Salad with Rice and Corn

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Cooking time: About 25 minutes
Prep time: About 10 minutes

Makes: 6 servings

    

Ingredients

• 1/2 cup    basmati rice
• 1 1/2 cup   water

• 6 oz.     sausage links, sliced
• 1 T.     mild olive oil
• 2 cups     frozen sweet corn kernels
• 6 oz.     smoked cheese, diced
• 1/2 cup    pine nuts
• 1        bunch watercress (leaves only)

  Dressing

• 1 t.     prepared mustard (Dijon or flavored)
• 2 t.     red wine vinegar
• 1/2 cup    mild olive oil
• salt and pepper

    

Directions

1. Boil water in 1 qt. covered pan. Add rice, cover and return to boil. Simmer at very low heat for 25 minutes.

2. Toast pine nuts on cookie sheet in 325 degree oven for 10 minutes. Don't let them burn.

3. Put mustard, vinegar and oil in covered jar. Shake vigorously.

4. Heat oil in hot wok. Add sausage slices and stir fry 3 minutes.

5. Add frozen corn and cook 3 more minutes. Add cooked rice and cheese and stir.

6. Mix in pine nuts, watercress, and dressing. Serve while hot.

 

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