One pot sausage and fennel rice

Name: One pot sausage and fennel rice
Total time: 3600 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 8 sausages; 1 onion finely chopped; 2 garlic cloves finely chopped; 1-2 hot chillis finely chopped; 1 fennel bulb really finely sliced; 1 red pepper finely sliced; 300 g sweet tomatoes diced; 300 g basmati rice; 750 ml chicken or veg stock; 125 ml white wine; Zest and juice of a lemon; Large handful of parsley finely chopped; Seasoning (salt and pepper to taste); Grated Parmesan to serve

Kate Carless @KateCarless

Bath, UK

Inspired by the Cookpad newsletter which shared lots of one pot pasta dishes, I decided to give a one pot rice dish a go tonight and it worked really well. You’ll need an oven proof casserole pot with a lid.

I made it using veggie sausages because that’s what I had in the fridge but I think it would be way better with meat ones. I also ended up using a separate pan to cook the sausages and only realised after that I could have done them in the same pan.

Perfect for an easy mid-week dinner, you could add anything to it really. I used fresh diced tomatoes because they’re currently in season in the Uk and taste delicious but you could also use tinned tomatoes. If you did that, I’d suggest reducing the volume of stock by 100ml initially and then add more if needed during the cooking.

Kate Carless @KateCarless

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Ingredients

Under 1 hour

4-6 servings

8sausages
1onion finely chopped
2garlic cloves finely chopped
1-2hot chillis finely chopped
1fennel bulb really finely sliced
1red pepper finely sliced
300 gsweet tomatoes diced
300 gbasmati rice
750 mlchicken or veg stock
125 mlwhite wine
Zest and juice of a lemon
Large handful of parsley finely chopped
Seasoning (salt and pepper to taste)
Grated Parmesan to serve

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Steps

Under 1 hour

1

Preheat the oven to 180 degrees. Using an oven proof pan / casserole pot with a lid, fry the sausages until cooked. Set aside to cool.
2

In the same pan, use the sausage fat to fry the onions over a medium / low heat until soft. Add the garlic, chilli, fennel and peppers and cook until soft.
3

Next add the rice and coat in the mixture. Turn up the heat and add the white wine until reduced. Dice the cooked sausages and add to the mixture with the chopped tomatoes, stock and seasoning.
4

Put the lid on and cook in the oven for 15 minutes. After 15 check the rice and stir in half the lemon zest (if it’s really dry you might want to add some more stock). Return to the oven for another 10 minutes. Then remove the lid and cook for a final 5 minutes.
5

Once cooked, stir through the remaining lemon zest, lemon juice and parsley. Serve with some freshly grated Parmesan cheese.

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Cooksnaps

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Kate Carless @KateCarless

on August 17, 2022 06:10

Bath, UK

Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.