Harvest sauté

Tonight, we are enjoying a Southern favorite, Chicken Perleau (Pilau), accompanied by a harvest sauté.

The Chicken Perleau was a Wednesday night dinner offered up at the Baptist church back in the day when we lived in SC (the “Ladies” also did mean country fried steak and fried chicken). My take on it is:

*Chicken cooked, shredded (amount is up to you)
*Smoked sausage (kielbasa or little smokies)
*chopped onion
*sliced celery
*garlic clove, diced
*rice
*bay leaf

I tend to do a one pot deal. To cook the chicken, I boil with the sausage. Reserve this liquid. Once cooked, remove the chicken and shred; cut the sausage into bite sized portions. Add desired amount of rice (I usually do 2-3 cups) to the reserved broth. We like short grain brown rice. Add chopped veggies, shredded chicken, sausage bites, and bay leaf. Cover. Bring to a boil then simmer 25-30 minutes or until rice is done/moisture absorbed.

For the harvest sauté:

20131008-193320.jpg
Part one – the roots
Here we have carrots, fingerling potatoes, sliced kohlrabi, onion, garlic (the only thing NOT from the garden), and celery (hmmm not a root)
Then:

20131008-193539.jpg
Curly, Toscano and red Russian kales, snow peas, chard, Joi choi, Nappa cabbage, Komatsuna and Mizuna mustard.

All were sautéed in olive oil.

The finished product:

20131008-193912.jpg

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s