Spring rice with sausage, egg, lemon and pecorino

Recipes / Meat

Makeover your weekly cooking repertoire with this quick and easy spring rice bake.

Recipe «Spring rice with sausage, egg, lemon and pecorino» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 onion, finely chopped, 2 garlic cloves, finely chopped, 150g good-quality gluten-free pork sausages, casings removed, chopped, 1 cup white long-grain rice , 2 cups Massel chicken style liquid stock, Finely grated zest of 1 lemon, plus lemon halves to serve, 2 eggs, lightly beaten , 2 tbsp finely chopped flat-leaf parsley, 1 cup finely grated pecorino, 2 spring onions, thinly sliced, 10g unsalted butter, chopped, Green salad , to serve.

Ingredients:

  • 2 tbsp olive oil 
  • 1 onion, finely chopped 
  • 2 garlic cloves, finely chopped 
  • 150g good-quality gluten-free pork sausages, casings removed, chopped 
  • 1 cup white long-grain rice 
  • 2 cups Massel chicken style liquid stock 
  • Finely grated zest of 1 lemon, plus lemon halves to serve 
  • 2 eggs, lightly beaten 
  • 2 tbsp finely chopped flat-leaf parsley 
  • 1 cup finely grated pecorino 
  • 2 spring onions, thinly sliced 
  • 10g unsalted butter, chopped 
  • Green salad , to serve 

Instructions

  1. Heat oil in a pan over medium heat. Cook onion and garlic, stirring, for 2-3 minutes until softened. Add the sausage meat and cook, breaking up any lumps with a wooden spoon, for 4-5 minutes until browned all over. Add the rice, stock and half the lemon zest and bring to a simmer. Cover with a lid and reduce the heat to medium-low. Simmer for 20 minutes or until rice is almost cooked.
  2. Preheat the grill to medium-high.
  3. Remove lid from the rice and stir through egg, 1 tablespoon parsley, 3/4 cup (60g) pecorino, half the spring onion and the remaining lemon zest.
  4. Transfer the rice mixture to an ovenproof dish. Season, then sprinkle remaining 1/4 cup (20g) pecorino on top and dot with butter. Grill for 5-6 minutes until golden and lightly crisp.
  5. Sprinkle with remaining spring onion and 1 tablespoon parsley, then serve with lemon halves and a green salad, if desired.