Sausage, Veg and Rice Bake

A hearty one-tray meal with rich sausages and tender rice. Sweet carrots and peas add balance and colour. Simple seasoning and a little oil bring everything together with ease.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings People

Ingredients

8 large pork sausages
250 g long grain rice
2 medium carrots peeled and sliced
150 g peas fresh or frozen
1 large onion sliced

From the larder:

Instructions

Preheat the oven to 190°C (fan 170°C).
Add the rice to the tray and spread it out evenly.
250 g long grain rice
Scatter the sliced carrots, peas and onion over the rice.
2 medium carrots, 150 g peas, 1 large onion
Pour in the water or stock, then add the oil.
600 ml water, 1 tbsp oil
Season lightly with salt and black pepper.
Salt, Black pepper
Place the sausages on top of the mixture.
8 large pork sausages
Cover the tray tightly with foil.
Bake for 40 minutes.
Remove the foil and return to the oven for 20 minutes until the sausages are browned and the rice is tender.
Let it rest for 5 minutes before serving.

Equipment

Large roasting tray or ovenproof dish

Notes

Notes:

The sausages flavour the rice as they cook.

The carrots soften and add sweetness.

The peas keep the dish fresh and balanced.

For children, I often use chopped sausage or even hotdogs. Both vanish without a trace.

Nutrition