Wors and rice casserole

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  • 15 ml (1 T) oil

  • 500 g boerewors

  • 250 ml (1 c) parboiled rice

  • 500-750 ml (2-3 c) beef stock

  • 6 sun-dried tomatoes, roughly chopped

  • mince spice mix

1. Heat the oil in a saucepan and fry the boerewors until nearly done. Cut into bitesize pieces and return to the saucepan.

2. Add the rice and enough stock to cover. Cover with a lid and allow to simmer until the rice is cooked. Add more stock if necessary to prevent the rice sticking.

3. Stir in the tomatoes, season with mince spice mix and serve with fresh herbs.

You may also like:

Boerewors rolls with a twist

Boerewors meatballs

Boerewors rolls with chakalaka

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