A colourful one pot rice dish with plenty of veggies for all to enjoy. We recommend using speedy sausages for their flavour and porkiness, but substitute a 400g pack of good quality fresh pork sausages if you prefer.
2x packs speedy sausages
1 teaspoon oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
Pinch mild chilli powder
2 teaspoons ground turmeric powder
225g easy cook brown rice
450ml hot pork stock
1x 400g can chopped tomatoes
Ground black pepper
3 whole cloves
5 spring onions, chopped
½ red pepper, deseeded and chopped
100g button mushrooms, quartered
1 courgette, halved lengthways and sliced diagonally
Heat the oil in a large saucepan and cook the sausages over a medium heat until browned. Remove from the pan and keep to one side. When cool enough to handle, cut each sausage in half.
Meanwhile, add the onion, garlic, chilli powder, turmeric and rice to the same pan and cook until the rice is opaque. Add the stock, tomatoes and pepper. Bring to the boil, cover and simmer for 20 minutes.
Add the sausages and the remaining ingredients and continue to cook, uncovered, for a further 10 minutes or until the liquid is absorbed.
Sprinkle with the green tops of the spring onions and serve immediately.
Serves 4
