| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 2 |
oz |
Butter |
| 2 |
oz |
Chopped onions |
| 3 |
oz |
Chopped mushrooms |
| 4 |
oz |
Chopped tomatoes; (skinned and |
|
|
; de-seeded) |
| 1 |
|
4 ounces can sweet corn |
| 1 |
lb |
Pork sausages; sliced into chunks |
| 2 |
oz |
Streaky bacon |
| 5 |
oz |
Basmati rice |
| 2 |
oz |
Cashew nuts |
| 2 |
tb |
Fresh chopped tarragon and |
|
|
; parsley |
| 15 |
fl |
Chicken or vegetable stock |
INSTRUCTIONS
Into a large casserole/saucepan, heat the butter and add the onions, herbs,
chopped bacon and the rice. Mix well and cook for 30 seconds. Then add all
the remaining ingredients, saving the sausages and stock until last. Season
well with salt and freshly milled pepper.
Cover contents with greaseproof paper to seal in the flavour, then put lid
onto pan and allow to simmer on a gentle heat for about 20 minutes, until
rice mixture has absorbed all the liquid and the vegetables are tender.
Check, and if necessary, adjust seasoning. Dish is further enhanced by
carefully flaking a little butter into pilaff just before serving. Garnish
with fresh herbs and serve immediately.
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