Tomato and Sausage Pilaf

By Mary Jane

Ingredients

• 3 tsp olive oil
• 500 g reduced -fat bef sausages
• 1 large brown onion, finely chopped
• 1 garlic clove, crushed
• 1-1/2 cups basmati rice, rinsed, drained
• 150 g button mushrooms, sliced
• 400g can tomato puree
• 1-1/4 cups salt-reduced chicken stock
• 1 cup frozen peas

Preparation

Step 1

Preheat oven to 180 deg C. Heat 1 tsp oil in a large , non-stick frying pan over medium heat. Add sausages. Cook, turning occasionally, for 10 minutes or until browned. Transfer to a plate. Set aside.

Add 1 tsp oil, onion and garlic to frying pan. Cook, stirring often, for 5 minutes or until soft. Add rice and cook, stirring, for 1 minute. Transfer to a 10-cup capacity ovenproof dish. Thickly slice sausages and place on top of rice.

Add remaining oil and mushroom to frying pan. Cook for 2 to 3 minutes or until mushroom begins to release liquid. Add tomato puree and stock. Bring to the boil. Pour over rice and stir to combine. Cover dish with a tight-fitting lid. Bake for 40 minutes. Add peas. Bake, covered, for a further 5 minutes. Season with salt and pepper and serve.