About this recipe:In this robust rice dish, a mix of red kidney beans, continental sausage and mushrooms is quickly prepared, then left to bake in the oven. This hearty dish needs just a salad to accompany it. Delicious!
2 tbsp olive oil
1 celery stick, sliced
1 onion, chopped
250g cup mushrooms, halved or sliced
250g basmati rice, rinsed
800ml hot vegetable stock, made with stock cubes
400g can red kidney beans, or borlotti or flageolet beans, drained and rinsed
250g frankfurters, Polish sausage or German Bockwurst, cut into short lengths
3 strips of orange zest
2 bay leaves
10g fresh parsley
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 190°C (170°C fan oven), gas 5. Heat the oil in a large flameproof casserole or pan and cook the celery and onion in the oil for 2 minutes. Add the mushrooms and cook for 3 minutes.
Mix the rice into the casserole or pan. Stir in the hot stock, beans, sausage, 1/2 tsp salt, the orange zest, bay leaves and ground black pepper. Bring to the boil.
Cover the casserole (if cooked in a pan, transfer the mixture to a warm casserole, and cover). Bake for 20 minutes or until the rice is tender. Add the parsley and fork through the mixture, then serve.
Try some of the more unusual cultivated or exotic mushrooms in the pilaf. * For extra flavour, replace 150ml of the vegetable stock with dry cider or white wine.
Rice sold as ‘easy-cook’ surprisingly takes longer to cook than basmati rice and loses much of its natural aroma. So if you find plain boiled rice tricky to cook, make a pilaf or a stir-fry to be sure of perfect fluffy grains.