Smoked Pork Sausage Pilaf
Cooking Instructions
- 1
I used to call this Smoked Pork Sausage Risotto, but I realised this dish had no business being called a risotto at all so I've gone for calling it a Pilaf instead. Whatever you call it it's still a quick, simple and cheap meal, ideal for after work or as a weekend lunch. Any leftovers will also keep quite well to take to work for lunch the next day.
- 2
You'll need a wide pan, or skillet, with a tight fitting lid, in which you should heat the olive oil then add the chilli seeds (or omit them if you don't like chilli).
- 3
Once the chilli seeds have started to colour/flavour the oil add in the sausage, onion and carrot and fry them off for five minutes or so. Don't let it stick but if you can get a little bit of colour on the edges of the sausage all the better.
- 4
Stir in the rice, to coat it in the oil and mix in with the sausage, onion and carrot.
- 5
Stir in the sweetcorn and peas.
- 6
Pour in the stock/water. DO NOT STIR unless you like the rice to be a little sticky.
- 7
Bring to the boil then reduce the heat to the lowest setting and put the lid on.
- 8
Allow to cook for about 15 minutes (more like 10 minutes for basmati rice) then turn the heat off and allow to rest for a further 10 minutes. Avoid taking the lid off during this step.
- 9
Check that all the water/stock had been absorbed by the rice. If not, get it back on the gentle heat, with the lid on, for a few minutes more.
- 10
Serve.
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