Grain Stew with Sausage

Grain stew with sausage and hearty greens

“People who are trying to eat more whole grains—it’s nice to have ways to use those up in other recipes. Plus, there are so many things that can go into a stew. It’s a great fridge cleanout dish,” says Mei Li, a Raleigh-based chef and cookbook author. Her mission is to reinvent the forgotten items hiding in refrigerators to minimize food waste.

From Crafting a Food Waste Feast

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Serves 6

  • 2 tablespoons olive oil
  • 1 pound sausage meat, sliced or crumbled
  • 1 medium onion, chopped
  • 4 garlic cloves, sliced
  • 3 carrots or another root vegetable of your choice, chopped
  • 3 celery stalks or a fennel bulb, chopped
  • 1 small bunch hearty greens such as kale or chard, leaves and stems separated and chopped
  • Salt
  • 2-3 cups cooked grains, such as rice or farro
  • 4 cups stock of your choice
  • Any sturdy savory herbs, like a bay leaf, a few rosemary or thyme sprigs, or all of the above
  • For serving: Black pepper, fresh tender herbs like parsley or cilantro, a dollop of sour cream or crème frâiche, a splash of vinegar or flavorful olive oil
  1. Heat oil in a large pot or dutch oven over medium-high heat. Add sausage and cook until lightly browned, 6 to 8 minutes. Using a slotted spoon, transfer sausage to a paper towel-lined plate.
  2. Add onion, garlic, carrot, celery, and greens stems to pan with a good pinch of salt and sauté until softened, 8 to 10 minutes. Add grains, stock, and herbs and bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Return sausage to pot, add leafy greens, and simmer for another 3 to 5 minutes to wilt the greens. Season to taste with more salt and garnish with toppings of your choice.
  • Recipe By
    Mei Li in Raleigh, North Carolina

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