Spicy Vegetarian Sausage Stew with Wild and Brown Rice

This recipe is delicious (tastier than it looks) and is quite simple to make, even more so if you have some of rich tomato sauce already made

Spicy Sausage Stew

 

Ingredients for two

 

400ml ( 14 fluid ounces) of brown basmati mixed with a little wild rice (or just brown basmati), I was use a liquid measure to cook rice, and then use double the amount of water see rice

 

4 good vegan or vegetarian sausages

 

2 handfuls  frozen peas

a tablespoon of raisins (optional)

olive oil

salt

pepper

For the tomato sauce:-

a medium onion

2 gloves garlic

2 teaspoons of crushed chillies (or to taste this is moderately hot!)

freshly ground black pepper

400g 14oz tin of chopped tomatoes

tomato puree

soy sauce, and a pinch of dried chilli to serve

The tomato sauce is the same basic sauce used in my penne con melanzane dish. It’s still delicious when made in big batches, allowed to cool and then divided and frozen.  Defrost and reheat slowly until bubbling

Method

Rinse the rice and place in a small lidded saucepan with twice the amount of water

(I use a liquid measuring jug for both.   Dont stir the rice.  This may sound obvious but when I first started cooking rice I stirred it and ended up with mush!)

Add a little salt

Bring to the boil on full heat with the lid off and then reduce to the lowest heat and put the lid on

Cook for 25-30 minutes

In the meantime:-

For the tomato sauce, splash some olive oil in large pan and place on a low heat ,add one onion diced, sprinkle with a little salt, stir to coat in oil

Cover and cook for ten minutes or until the onions are soft but not brown.  Half way through chop and stir in garlic, crushed chillies and some freshly ground black pepper

When the onions are ready add the tin of tomatoes.  Add a squirt (about two teaspoons) of tomato puree, stir well.  Bring slowly to the boil and reduce heat to simmer uncovered while the potatoes are cooking

While the rice and sauce are cooking:-

Fry the sausages in a little olive oil for ten minutes (or according to instructions) until nicely browned

After the rice has been cooking for 25 minutes put the peas and raisins (if using) on top and replace the lid, cook for a further five minutes

Check that the rice is cooked, (most of the water should have been absorbed and the rice should be a little soft but still have bite)

Turn off the heat.  Fork the peas (and raisins) through and divide onto two plates

Remove the sausages from the heat and chop into one inch (2 and a half cm) pieces and stir into the sauce and serve alongside the rice, with a dash of soy sauce and a sprinkling of dried chillies

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6 thoughts on “Spicy Vegetarian Sausage Stew with Wild and Brown Rice

  1. i normally put a drop of olive oil in the pan, before the rice, making sure the bottom and the walls are oiled, to avoid rice sticking to the pan.
    if you want to go the extra mile, add another drop of oil and toast the rice in the pan on the fire for a couple of minutes, before adding water..
    rice should become fluffier, but still separate.
    you see, sometimes i can post a useful comment…

    • Thanks I havent tried this method. I dont cook rice all that often and when I do I use the absorption method and sometimes put it in the wok with a stir fry afterwards and coat it that way.

      Toasting the rice sounds particularly good, yes you can be useful too!

    • Hi Karen,Good job on the healthy eaitng habits. However one sentence in your post made me wonder if you might not really understand the South Beach Diet when you refer to eliminating whole categories of food. South Beach does allow plenty of healthy, complex carbs except for the first two weeks of the diet. What are restricted are empty carbs like sugar and white flour, as well as a few very high carb vegetables like potatoes. Whole grains are encouraged, and complex carbs like beans and lentils are even allowed for phase one. So your lentil dish is perfectly South Beach Diet friendly, and it does sound very tasty.

    • I make a similar repcie, topped with some crumbles of goat cheese. Adds some calories and fat, but very delicious.For quinoa, I make a red wine vinaigrette, saute sliced mushrooms in half of it while cooking quinoa plain, then pour both over baby spinach while still hot for a wilted salad, and toss with remaining vinaigrette and toasted pine nuts.

  2. People often add too much salt in their recipes without realizing it until it’s too late, but do not worry. There is a way to fix this! Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes help absorb the extra salt. For a dish that is tomato-based, just put a few more tomatoes in and let them cook until they’re tender. These will dilute the extra salt.^..

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