Makeover your weekly cooking repertoire with this quick and easy spring rice bake.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 150g good-quality gluten-free pork sausages, casings removed, chopped
- 1 cup (200g) white long-grain rice
- 2 cups (500ml) Massel chicken style liquid stock
- Finely grated zest of 1 lemon, plus lemon halves to serve
- 2 eggs, lightly beaten
- 2 tablespoons finely chopped flat-leaf parsley
- 1 cup (80g) finely grated pecorino (see note)
- 2 spring onions, thinly sliced
- 10g unsalted butter, chopped
- Green salad (optional), to serve
Method
- Step 1Heat oil in a pan over medium heat. Cook onion and garlic, stirring, for 2-3 minutes until softened. Add the sausage meat and cook, breaking up any lumps with a wooden spoon, for 4-5 minutes until browned all over. Add the rice, stock and half the lemon zest and bring to a simmer. Cover with a lid and reduce the heat to medium-low. Simmer for 20 minutes or until rice is almost cooked.
- Step 2Preheat the grill to medium-high.
- Step 3Remove lid from the rice and stir through egg, 1 tablespoon parsley, 3/4 cup (60g) pecorino, half the spring onion and the remaining lemon zest.
- Step 4Transfer the rice mixture to an ovenproof dish. Season, then sprinkle remaining 1/4 cup (20g) pecorino on top and dot with butter. Grill for 5-6 minutes until golden and lightly crisp.
- Step 5Sprinkle with remaining spring onion and 1 tablespoon parsley, then serve with lemon halves and a green salad, if desired.
- Low carb
- Low sugar
- Lower gi
Nutrition
2109 kj
Energy
28g
Fat Total
11g
Saturated Fat
2g
Fibre
18g
Protein
157mg
Cholesterol
1005.64mg
Sodium
2g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
Notes
Pecorino is a hard sheep’s milk cheese from delis; substitute parmesan.
- Author: Jessica Brook & Phoebe Wood
- Image credit: Mark Roper
- Publication: Taste.com.au
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