Fragrant pork & rice one-pot

Fragrant pork & rice one-pot

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(101 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
Deliciously spiced pork meatballs and rice are simmered together in this stew, saving on washing-up

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal408
  • fat20g
  • saturates5g
  • carbs43g
  • sugars6g
  • fibre2g
  • protein17g
  • salt1.56g
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Ingredients

  • 4-6 good-quality sausages
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 2 tsp each ground cumin and coriander
  • 140g long grain rice
  • 850ml vegetable stock
  • 400g can chopped tomato
  • ½ small bunch coriander, leaves picked

Method

  1. Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked – you might need to do this in batches. Set the meatballs aside.

  2. Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread.

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Comments, questions and tips

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archangelrich
2nd Sep, 2011
4.05
Made this last night - took next to no time, and was lovely. I used spicy sausages, and added a teaspoon of paprika. Bizarrely I'd run out of rice as well, so used trofi pasta which soaked up a bit more of the liquid than I expected! But tasted fantastic. If you're feeling lazy, you could just chop the sausages into meatball sized chunks rather than messing around....
supercook69's picture
supercook69
19th Jul, 2011
1.05
very uninteresting Im afraid!! :(
frances46
12th Jul, 2011
5.05
Really moreish, we pumped up the starch with 200g rice instead of 140g so it made a very good saucy rice dish. Definitely making again.
sjwolfenden
11th Jul, 2011
5.05
Superb
sjwolfenden
11th Jul, 2011
5.05
I love this recipe and have made it many times. The cumin and corriander are superb, and the kitchen smells wonderful when it is cooking. I find it works really well with a) a little more rice [200g] and b) chicken stock instead of vegetable.
bear06
5th Jul, 2011
2.05
I was slightly disapointed with this dish, just tasted to bland for me.
aless02
19th Jun, 2011
5.05
Fabulous - I'd call it a really thick stew that's just like mulligatawny. Yum!! If you aren't able to serve it straight away, it does thicken up massively, but you can always re-thin it down again with water.
gvaughan
27th May, 2011
5.05
very easy and tasted great. Even the children cleared their plates. Will do again
phwiiii
24th Apr, 2011
3.05
Mine was definately more of a risotto as i added not much stock. It was a nice easy quick dinner when there's nothing in the fridge!
ashleyhouston71
22nd Apr, 2011
4.05
recipe was tasty, wasnt really a soup, turned out more like risotto but was nice alternative for sausages!

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