When it’s an oven outside, it’s nice to have a meal that can be made without turning on one inside.
Total Time: 45 mins Prep: 15 mins Cook: 30 mins Serves: 4-6
4-6 of your favourite sausages (ie Spolumbo’s mild Italian)
1 tbsp olive oil
1/2 red onion, sliced finely
1 red pepper, chopped roughly
2-3 cloves garlic, crushed or finely sliced
1 tsp paprika
1 cup rice
1/2 cup white wine (or stock)
2 cups chicken stock
4 green onions
1 small bunch parsley
Remove the casing (discard) from the sausage and place sausage to the side.
Heat the olive oil in a large heavy bottomed pan over medium heat. Place the onions in the pan for 5-6 minutes until they begin to caramelize. Add the peppers and garlic.
Turn up the heat to medium-high heat. Move the onions, peppers and garlic to the edges of the pan creating a well. Now put the sausage in small little bits in the centre of the pan. Once you hear the sausage start to sizzle, stir it often incorporating the vegetables from the side as you go along. Add the paprika. Now add the rice and allow it to sear for a moment (approximately 30 seconds) in with the sausage and vegetables.
Add the white wine and stir it all up allowing the wine to deglaze the pan and get all the yummy bits off the bottom of the pan. Add the stock and allow it to come to a boil.
Turn the heat down to medium and allow to simmer uncovered for about 15 minutes, while stirring occasionally.
While dish is simmering roughly chop the green onions, tomato and parsley.
After 15 minutes, turn the heat off the pan and add the green onions, tomato and parsley. Stir and serve.
Point your kids in the right direction – when they’re old, they won’t be lost.
Proverbs 22:6 (MSG)