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Member recipe

Chorizo and Pesto Bake

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Serves 2

Quick and Easy with Leftover Ingredients

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  • Olive Oil
  • 1 Small Onion Chopped
  • 2 Chorizo Sausages Sliced
  • 3 Heaped Teaspoons Pesto
  • 1/2 Cup of rice
  • 600ml Veg Stock


    1. Pre-heat oven to 200 degrees (Gas Mark 6). On a medium heat either use a flameproof casserole dish or a saute dish (then transfer to an oven proof dish)
    2. Put a little oil to the pan, then add the chopped onions.
    3. Add the Chorizo, and heat through until the oils come out, then add the Pesto and stir.
    4. To this add the rice and stir through coating in all the oils. If you are not using an flameproof casserole dish transfer the mixture to an oven proof dish.
    5. Pour the stock over the mixture and cover with lid/kitchen foil and place in oven for about 30-40 minutes, until all the liquid has been soaked up.

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