Sausage and spinach baked rice
SERVES 2-3
Gently-spiced rice and crispy sausages combine in this one-pot meal that really hits the spot after a busy day.
PREP TIME: 5 MINS
COOK TIME: 25 MINS
CALS: 619 FAT: 35G
SAT FAT: 12G CARBS: 54G
HOW TO DO IT
1 Heat the oven to 180C Fan/Gas 6 and heat the oil in a large, ovenproof frying pan. Squeeze the sausage meat from the casings into the pan. Fry for 5-6 mins, until deep golden brown.
2 Add the onion, 2 garlic cloves, ginger and garam masala. Fry for 4-5 mins, until the onion has softened.
3 Add the spinach to the pan and fry 3 for a further 1-2 mins, until wilted. Season with a pinch of salt.
4 Add the rice to the pan and crumble in the stock cube. Toss to coat the grains in the residual oil. Add 350ml water, stir together briefly and bring to a boil.
5 Whack the pan into the oven. Bake for 10-12 mins until the rice softens and all the water has been absorbed.
6 Add 10g of the chopped dill to a small mixing bowl and dollop in the creme fraiche. Add the remaining garlic and beat together. Season to taste.
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