Sausage and mushroom rice pot

Sausage and Mushroom Rice Pot

Simple but scrumptious, tomato rice studded with sausage and pepper slices. A crowd pleaser that won't break the bank.

Preparation time

45 minutes

Cooking time

10 minutes

Total preparation time

55 minutes

Serving number

4

Ingredients

200 g / 8 oz Basmati rice
1 tbsp Vegetable oil
1 Onion (peeled and chopped)
1 clove Garlic (peeled and finely chopped)
250 g / 10 oz Button mushrooms (quartered)
2 Red bell pepper (Deseeded and cut into thick slices)
6 HERTA Knacki sausages (or Wiener or Frankfurter sausages)
2 tsp MAGGI Vegetable bouillon (broth/stock) (powder)
500 ml / 2 cups Water, boiling
Chopped parsley to garnish
1 tsp Oregano, dried
1 can (410g) / 1 can (14oz) Chopped tomatoes, canned

Preparation steps

1. Heat the oven to 190°C/375°F. Place the rice in a sieve and rinse under cold water until the water runs clear. Slice the HERTA Knacki sausages.

2. Heat the oil in a flameproof casserole and add the chopped onion. Fry over a medium heat until the onion is softened, about 3-4 minutes. Add the garlic and fry for a further minute.

3. Add the rice and stir well to coat with the oil.

4. Add the mushrooms, red pepper, chopped tomatoes with juice, MAGGI Vegetable bouillon (broth/stock), water and dried oregano. Bring up to the boil.

5. Add the HERTA Knacki sausage slices and stir well. Remove from the heat. Cover the pot tightly with a lid and place in the pre-heated oven. Bake for 25-30 minutes.

6. To serve fluff up the rice with a fork and sprinkle with the chopped parsley.

Nutritional values per servingCarbohydrate, total (g) 52.00
Energy (Kcal) 542.00
Protein (g) 18.00
Fats, total (g) 30.00
Energy (Kj) 2250.00

Sources:

Nestle.com