Spicy Vegetar Pølse Stew med Wild og Brown Rice

Denne opskrift er lækker (lækrere end det ser ud) og er ganske enkelt at gøre, even more so if you have some of rich tomato sauce already made

Spicy Sausage Stew

 

Ingredienser for to

 

400ml ( 14 fluid ounces) af brune basmati blandet med lidt vilde ris (eller bare brune basmati), I was use a liquid measure to cook rice, and then use double the amount of water see rice

 

4 god veganer eller vegetariske pølser

 

2 håndfulde frosne ærter

en spiseskefuld rosiner (valgfri)

olivenolie

salt

peber

For the tomato sauce:-

et mellemstort løg

2 handsker hvidløg

2 teskefulde knuste chili (eller at smage dette er moderat varme!)

friskkværnet sort peber

400g 14 ounce dåse hakkede tomater

tomatpure

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. Det er stadig lækker, når de gøres i store partier, lov til at afkøle og derefter divideret og frosset. Optøning og genopvarmning langsomt, indtil boblende

Metode

Skyl ris og sted i en lille låg gryde med den dobbelte mængde vand

(Jeg bruger en væske målebæger for både. Dont omrøres ris. Det lyder måske indlysende, men da jeg først begyndte madlavning ris jeg omrøres det og endte med grød!)

Tilsæt lidt salt

Bring det i kog på fuld varme med låget og derefter reducere til det laveste varme og lægge låg på

Kog i 25-30 minutter

I mellemtiden:-

For the tomato sauce, splash some olive oil in large pan and place on a low heat ,tilføje et løg i tern, drys med lidt salt, rør til pels i olie

Cover og koge i ti minutter eller indtil løgene er bløde, men ikke brune. Halvvejs gennem chop og røre i hvidløg, knust chili og nogle friskkværnet sort peber

Når løgene er klar tilføje tin af tomater. Tilføj en sprøjte (omkring to teskefulde) af tomatpure, rør godt. Bring langsomt i kog og reducere varme til at simre udækket, mens kartoflerne er madlavning

Mens ris og sovs er madlavning:-

Steg pølserne i lidt olivenolie i ti minutter (eller i henhold til vejledningen) indtil pænt brunet

Når risen er madlavning til 25 minutter sætte ærter og rosiner (hvis der anvendes) på toppen og sæt låget, kog i yderligere fem minutter

Kontroller, at ris er kogt, (det meste af vandet skulle have været absorberet og ris bør være lidt blødt, men stadig har bid)

Sluk for varmen. Punge ærterne (og rosiner) igennem og dele på to plader

Tag pølserne fra varmen og hak i en tomme (2 og en halv cm) stykker og rør i saucen og tjener sammen med ris, with a dash of soy sauce and a sprinkling of dried chillies

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.^..

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.