Thursday, 3 November 2011

National sausage week: day 4: butter bean ricey stuff - with a sausage and parmesan garnish

OK - so, not everyone wanted sausages again.  The solution was to make a nice vegetable ricey stuff (could call it paella if it had been more spanish) and cook sausages separately, then serve it all (with or without sausages) with a goodly sprinkling of grated parmesan.  Ricey stuff - onion, red pepper, romanesco sauteed in olive oil for a few minutes, then added rice and garilc, and some spicey seasonning (greekish, in this case) - then stock, a bit at a time as rice is cooking.  After about 15 minutes add frozen peas and buttter beans - adding stock to keep moist throughout.  When rice is nearly cooked (about 20 mins - but tase it) ... and sauce is nearly absorbed, pull off the heat and leave to rest for 5 minutes.  Serve - with, or without, grilled sausages, black pepper and grated parmesan.

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