Just in time for Valentine's Day...
1 lb sausage links
1/2 c diced fennel
1 medium onion, diced
1 head baby bok choy, diced, tops reserved
1/2 cup dark rum
1/2 cup frozen strawberries
2 tsp dried basil
1 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp ground coriander
1/2 tsp grated ginger
1/2 t dried sage
1 c brown basmati rice
2 c water
salt and pepper to taste
In a 1-qt saucepan, bring to a boil water and rice. Salt to taste. Turn down to a simmer and leave alone covered until all water is absorbed.
In a large pan, sear sausage links on both sides and then add enough water to come up 3/4 way of the sausage. cook until sausage is no longer pink inside, about 30 mins. Remove from pan and cut into 1/2" to 1/4" slices.
Simmer the empty pan until water is gone.
To the sausage drippings, add onion, fennel, and bok choy. Add more fat if necessary. Salt the vegetables so they sweat deliciously.
When the veggies are golden brown, deglaze the pan with the rum. Use a spoon or spatula to get every delicious sausage bit stuck to the bottom dissolved into the rum.
Return sausage to pan and add spices and strawberries.
Cover and cook on medium heat until the strawberries are no longer distinguishable and the whole dish turns pink. Add salt and pepper to taste.
Remove from heat, add the bok choy tops and cover until wilted.