Sunday, March 23, 2008

Savoury Sundays

This recipe is a great standby for me when I am really stuck on a weekday evening. Especially if I have prepared the sausages on the weekend already!! If you go the chicken route, it is even quicker. Great one pot meal for a cold evening. Enjoy!!!!

Sausages and Rice

1 pack Our Butcher’s Choice Mild Italian Sausages (bake in oven)
2 tb. Extra Virgin Olive oil (in stock pot)
2 medium onions (halved then sliced)
2 stalks celery (cubed)
2 tsp. garlic (crushed)
½ tsp. mild curry paste
salt and pepper to taste (easy on pepper)
Baby carrots cut in half (or 2 or 3 carrots cube)

Once the sausages have baked in the oven, cut up sausages and place in stock pot with above ingredients. Let this simmer long enough to let the vegetables sweat. (approx 10 minutes) Add long cooking rice, (3 cups water for 1 ½ cups rice) Add ½ cup frozen peas. Then bring to boil on top of stove then place on 350 degree oven for 30 mins-1 hour until rice absorbs all water.

You could try chicken thighs instead of sausages. Just remember to brown chicken first, take out of pot, then do vegetables. Add chicken back to pot when bringing rice to a boil on top of stove and just prior to putting pot in oven.

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