1 (12-ounce) package of fully cooked sweet apple chicken sausage, cut into 1/2-inch slices
1 tablespoon extra-virgin olive oil
1/3 cup scallions, chopped
3 dried apricots, finely chopped
2 cups cooked long-grain white rice
1/2 cup fat-free reduced-sodium chicken broth
1/4 teaspoon ground sage
1 tablespoon chopped fresh parsley
1 cup plain non-fat Greek-style yogurt
1/3 cup chopped fresh basil
1/4 teaspoon salt
1 teaspoon ground black pepper
1/4 cup slivered almonds
2/3 cup red European-variety seedless grapes, quartered
In medium saute pan, add oil and saute scallions for 3 to 5 minutes. Add the sausage slices and apricots; saute for 5 minutes. Add rice, broth; simmer 1 minute, then add the sage and parsley. Cook for another 1 to 3 minutes. Add yogurt and basil, and heat thoroughly 1 to 2 minutes. Season with salt and pepper. Fold in grapes. Place in large bowl or serving dish and top with almonds. Serve either warm or cold.
Serves 3-6.
