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Spring rice with sausage, egg, lemon and pecorino

Name: Spring rice with sausage, egg, lemon and pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 150g good-quality gluten-free pork sausages, casings removed, chopped; 1 cup (200g) white long grain rice; 2 cups (500ml) Chicken Style Liquid Stock; Finely grated zest of 1 lemon, plus lemon halves to serve; 2 eggs, lightly beaten; 2 tablespoons finely chopped flat-leaf parsley; 1 cup (80g) finely grated pecorino; 2 spring onions, thinly sliced; 10g unsalted butter, chopped; Green salad (optional), to serve

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Spring rice with sausage, egg, lemon and pecorino

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by Phoebe Wood

Oct 03, 2015

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

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
150g good-quality gluten-free pork sausages, casings removed, chopped
1 cup (200g) white long grain rice
2 cups (500ml) Massel Chicken Style Liquid Stock
Finely grated zest of 1 lemon, plus lemon halves to serve
2 eggs, lightly beaten
2 tablespoons finely chopped flat-leaf parsley
1 cup (80g) finely grated pecorino
2 spring onions, thinly sliced
10g unsalted butter, chopped
Green salad (optional), to serve

Method

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.