Spicy Vegetarian Sausage Stew with Wild and Brown Rice

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