Sunday, June 22, 2008

Brown Rice Stew

Brown Rice Stew
serves 8

500ml/16fl oz chicken stock
200g/7oz long-grain brown rice
850g/13/4lb canned chopped
plum tomatoes
3 carrots, sliced
3 onions, chopped
1 large onion, chopped
1 celery stick, sliced
3 garlic cloves, chopped
1 bay leaf
3 knackwurst sausages, sliced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme

• Put the stock, rice, tomatoes, carrots, onions, celery, garlic and bay leaf in a large flameproof casserole dish. Cover and cook over a high heat for 10 minutes or until boiling, then stir.
• Reduce the heat to medium and simmer, covered, for 45–60 minutes until the rice is tender.
• Stir in the sausages, oregano, basil and thyme, and leave to stand, covered, for 15 minutes. Discard the bay leaf, and serve immediately.

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