• 100g basmati rice
  • 1 tsp vegetable oil
  • 3 sausages, meat squeezed from the skins
  • 1 tsp fennel seeds, black onion seeds or crushed coriander seeds
  • 1 courgette, sliced into half-moons
  • 100g frozen peas
  • 200ml vegetable stock
  • ½ small bunch of mint, leaves picked and finely chopped
  • ½ small bunch of dill, finely chopped
  • 2 tbsp fat-free yogurt


  • STEP 1

    Rinse the rice a couple of times until the water runs clear, then leave to soak. Heat the oil in a medium saucepan with a tight- fitting lid, and fry the sausagemeat for 2-3 mins until crisp and golden. Stir in the seeds and courgette, and fry for another 2 mins over a high heat so the water from the courgette evaporates.

  • STEP 2

    Stir in the drained rice, peas, stock and half the chopped herbs. Bring to a simmer, then reduce the heat to low and cover with a lid. Cook for 10-12 mins until the rice is tender.

  • STEP 3

    Fold most of the remaining herbs into the rice. Serve with a scattering of the remaining herbs on top and the yogurt on the side.

Recipe from Good Food magazine, August 2020


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