Pork sausage pilaf

By admin
15 February 2012

Serves 6.

10 ml (2 t) oil

250 g pork sausages

1 onion, sliced into thin wedges

1 green and 1 red sweet pepper, sliced into strips

2 garlic cloves, crushed

310 ml (1 ¼ c) uncooked white rice

810 ml thin chicken stock

375 ml (1 ½ c) mixed frozen vegetables

salt and freshly ground black pepper to taste

juice and finely grated rind of 1 lemon

45 ml (3 T) chopped fresh parsley

Heat the oil in a saucepan and fry the pork sausages until golden brown and just done.

Remove the sausages and cut into bite-size pieces.

Fry the onion, sweet peppers and garlic in the sausage fat in the same saucepan until tender.

Add the rice and fry for 1-2 minutes.

Add the chicken stock stir through and bring to the boil.

Cover and simmer for 20 minutes.

Remove the lid, add the frozen vegetables and fried sausage and stir.

Cover and simmer until the fluid has been absorbed.

Season to taste and stir in the lemon rind, lemon juice and parsley.

Photo: Misha Miles

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