Merguez Rice Salad

RICE SALAD WITH MERGUEZ LAMB SAUSAGE AND PRESERVED LEMON DRESSING

Merguez Lamb Sausage available in our Freezer 
(Forsyth location)

Serves 6

1 cup jasmine rice (I used ½ red jasmine and ½ white jasmine)

1 ½ cups water

salt

½ cup extra-virgin olive oil (in stock in our food department)

2 ½ tablespoons fresh lemon juice

¼ preserved lemon, rind only, minced (optional) (see recipe)

2 garlic cloves, minced

1 tablespoon harissa (see recipe)

¾ tesapoon ground cumin

½ fennel bulb, cored and finely diced

1/3 cup pitted Picholine olives, chopped (2 ounces)

1 pound Fabrique Delices Merguez sausage, cut into ¾ inch-thick slices

                    (In stock in our freezer)

1 pint grape or cherry tomatoes, halved

1 cup coarsely chopped flat-leaf parsley

In a medium saucepan, combine the rice with the water and ½ teaspoon of salt. If using both kinds of jasmine rice, cook in separate saucepans. Bring to a boil, cover and cook over low heat until the rice is tender, about 20 minutes. Fluff the rice with a fork and transfer to a medium bowl.

Meanwhile, in a small bowl, whisk all but 1 teaspoon of the olive oil with the lemon juice, preserved lemon, garlic, harissa and cumin. Pour the dressing over the rice and toss well. Add the fennel and olives and season lightly with salt.

In a large skillet, heat the remaining 1 teaspoon of olive oil. Add the merguez sausage and cook over moderately high heat, stirring once or twice, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to the salad. Stir in the tomatoes and parsley and serve.

Make ahead: The rice salad can be prepared several hours ahead and served at room temperature.

        

Preserved Lemons: 5 lemons (preferably Meyer lemons), ¼ cup of salt. Quarter the lemons from the top to within ½ inch of the bottom, sprinkle some of the salt on the exposed flesh, then reshape the fruit. Place 1 tablespoon of salt on the bottom of a mason jar. Pack in the lemons and push them down, adding more salt. Press the lemons down to release their juices and make room for remaining lemons. If the juice released from the fruit does not cover them, add freshly squeezed lemon juice. Seal the jar. Leave jar in a warm place, shaking the jar each day to distribute salt and juice. Let sit for 30 days. To use, rinse the lemon pieces, as needed, under running water, removing and discarding the pulp. No need to refrigerate, can be kept up to a year.

Many specialty food shops carry preserved lemons.

Harissa (North African Hot Sauce): 1 tablespoon hot hungarian paprika; 1-2 teaspoons cayenne pepper OR Aleppo pepper; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon ground fennel seeds; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 tablespoon red wine vinegar or more; 2 tablespoons olive oil. In a small bowl, combine the spices and salt and pepper. Dribble in the vinegar to make a paste. Add the olive oil, stirring well, to smooth it out. Harissa can be stored, covered in the refrigerator for up to 2 weeks.

Recipe supplied by Linda Pilcher of Something Elegant Catering

Recipe adapted from Food and Wine Magazine

Suggested Wine Pairings: 

2009 Monplézy - Coteaux du Languedoc, Pézenas “PLAISIRS”
Tasting Notes: This is a rich ripe wine with a lot of black fruit. The Syrah and Grenache give the wine its lush black cherry, raspberry, and cassis fruit flavors. Meanwhile, the Carignan grapes, from vines planted in 1955, add an exotic spicy dimension to the wine. Finally, the Cinsault adds a silky texture to the wine, helping to tone down the tannins. The combination of flavors in the “Plaisirs”, along with its nice silky texture, makes it a very versatile wine. It is a great match for summer barbeque, as well as winter roasts. 


2009 Mas de Brunes “Cuvée des Cigales” – Vin de Pays Côtes de Thongue
Blend: 100% Old Vine Syrah (tiny yield of 25 hl/ha)
Tasting Notes: The 2009 “Cuvée des Cigales” is completely dominated by black fruit. The nose is full of deep blackberry and plum aromas. In the mouth black cherry and blackberry flavors mix with the exotic and complex spice flavors from the Carignan. This is a burly, muscular wine with a lot of character. While an ideal match for grilled meats and game, we also enjoy this wine with the more complex, spicier flavors of barbecue and chili.