Rice Noodles w Kielbasa and Feta
In my craving for something salty and nourishing I found myself picking thru cupboards in my kitchen. Sometimes my concoctions are incredible and highly creative, others represent a need to nourish and not entertain my palette. In an unusual twist I did both with this dish, but I definitely will not be winning any awards with presentation. This is gluten-free of course, but may be too salty and vinegar for some tastes. I happened to be craving both …
In most grocery stores there is an international section, and you will probably find rice noodles - sometimes called cellophane noodles. Most likely the writing on the package will be primarily NOT english, but do not be deterred by this - explore! Unlike many other American-made rice noodles or snacks, these actually contain only RICE (it is a foreign concept, I know).
Any kind of kielbasa is suitable, but I tend to lean towards smoked kinds. The feta I chose for this dish was a creamy kind that was not bitingly tart in its flavor - like most store bought brands. There is a mediterranean deli near our house with oodles of different fetas to choose from - and I cannot recall which this was…. perhaps Hungarian?
Rice Noodles with Kielbasa and Feta
Rice noodles are thin and typically I put a small section into hot tap water - letting it soak for 10 minutes while I cook the remaining part of the dish.
Cut the kielbasa on a bias cut, about 1/4-inch thick and put in a hot saute pan with 1 Tbsp of extra virgin olive oil. (Note: extra virgin is worth the extra money you might pay because it is healthier for you - at least from what I can see in reading the labels - do the comparison yourself). Remember that kielbasa is really an already-cooked meat so the goal is to sear it without drying it out any further. Remove pan from heat and set aside.
Take a 2-inch square chunk and either crumble it or cut into small pieces for sprinkling over rice pasta. Drain pasta and put into pasta bowl. Portion out as much kielbasa mix over the noodles as you like, and sprinkle with feta crumbles.
January 12th, 2007 | Category:
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