Spring rice with sausage, egg, lemon and pecorino
- 09.03.2017
- 388
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
- 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.
- Preheat the grill to medium-high.
- 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.
- 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.
- Sprinkle with remaining spring onion and 1 tablespoon parsley, then serve with lemon halves and a green salad, if desired.