serves
6
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- olive oil, for cooking
- 6 good-quality pork and fennel sausages
- 25 g butter
- 1 green capsicum, diced
- 1 brown onion, diced
- 2 celery stalks, diced
- 3 spring onions, finely sliced, white and green parts kept separate
- 4 garlic cloves, finely chopped
- 3 bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- ½ tsp ground black pepper
- 1 tsp salt
- 1 litre chicken stock
- 400 g can diced tomatoes
- 400 g (2 cups) jasmine rice, washed and drained
Instructions
- Heat a large, heavy-based frying pan over medium heat and add a drizzle of olive oil. Add the sausages and cook until browned all over, then remove from the pan.
- Add the butter, capsicum, onion, celery and white part of the spring onions and cook for about 5 minutes or until slightly softened. Add the garlic and cook for a further 5 minutes. Add the dried herbs and spices and mix well.
- Add the stock and tomatoes and bring to a simmer. Add the rice, stir to combine well and return to a simmer. Add the sausages, then reduce the heat to very low, cover and cook for 15 minutes. Scatter with the green spring onion tops to serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
