Basmati Rice Salad

Make ahead, allowing the flavors to meld. Serve as a side with roast chicken or roast meat.

2 cups brown or white basmati rice rinsed and allowed to dry
2 cups chicken broth, heated
2 cups water, heated
1 red onion, thinly sliced
2 Tbl extra virgin olive oil
1 green pepper, cut into 1/4 inch dice
1 red pepper, cut into 1/4 inch dice
1 cucumber, seeded and cut into quarters lengthwise and then into 1/4 inch slices
1 jalapeno pepper, finely diced
2" piece of ginger, minced
1 clove of garlic, minced
3 spring onions, thinly sliced
1/4 cup raisons
1/4 cup black olives
1/2 cup Feta cheese, crumbled
1/2 cup cilantro, chopped
1/2 cup Italian parsley, chopped
3 Tbl red wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste

Heat the 2 Tbl oil in a large sauce pan. When it is hot add the red onion slices and cook until soft. Add the rice and stir until the rice is just coated with a shine from the oil. Add the liquids and bring to a boil. When it reaches a boil, turn down the heat and cook slowly for about 20 to 30 minutes or until all the liquid is absorbed.

Place the cooked rice in a large bowl and add all the other ingredients except for the oil and vinegar. Make a vinaigrette by whisking the vinegar with the salt and pepper. Add the oil. Taste and adjust. Gently toss with the salad. Serve or refrigerate

Sausage Vegetable Rolls

When my cousin pops in for lunch with her two teenage boys I know to have some pocket sandwiches, pizza loaves, or other such teen-type food on the table. Nothing else will do. These are easy, filling and quite tasty even for those of us who are slightly beyond their teen years! Serve with a smoothie and the toughest of teens, tweens and inbetweens will be sated!

Sausage Vegetable Rolls


1/2 lb bulk pork sausage
1 cup chopped onion
1 cup broccoli
1 1/2 cups cream of mushroom soup
1 loaf frozen bread dough, thawed
1/2 cup cheese
1 egg, beaten
1 tbsp poppy seeds (optional)

Preheat oven to 350 degrees F. Grease baking sheet.

Cook sausage until it begins to brown, stirring to break up meat.Add onion and vegetable. Cook 5 minutes until meat is brown and vegetable tender, stirring occasionally. Pour off fat. Stir in soup. Cool to room temperature.

Divide thawed dough into 6 equal parts. On floured surface roll out 1 part to a 6 inch round. Place about 1/2 cup sausage mixture on dough, spreading to within 1 inch of edges. Sprinkle with 1 generous tbsp of cheese. Fold over to form a 1/2 circle. Pinch edges to seal. Place on prepared baking sheet. Repeat with remaining dough.

Brush rolls with egg. Sprinkle with poppy seeds. Bake 25 minutes or until golden brown. Let stand 10 minutes. Serve warm.

Yields 6 servings.