About this recipe:I took some spicy sausage, cooked it with mango and pineapple and then, served it on a bed of basmati. Yum!
al fresco All Natural
340 gm chicken sausage, fully cooked, sliced on the diagonal 1/4 inch thick
15 ml extra-virgin olive oil
30 ml dry sherry (optional)
165 g fresh mango, 1 inch chunks
165 g fresh pineapple, 1 inch chunks
355 ml fresh salsa
90 g cooked edamame (soyabeans)
575 g cooked jasmine rice
3 g chopped fresh coriander
Prep:15min › Cook:15min › Ready in:30min
Heat a 12 inch skillet with olive oil over high heat. Quickly saute the sausage for 2 minutes, add the dry sherry and cook 2 more minutes. Toss in the mango and pineapple and saute for 2-3 minutes. Add the fresh salsa, edamame, continue to cook 2-3 minutes just to heat through.
Mix the chopped coriander with the rice. Spoon the sausage and mango and pineapple salsa over the rice and serve immediately.