(Updated 2017) by Lee Martin MSc RD
Use good quality pork sausages which are the key to the flavour in this recipe. Saffron strands give the rice a lovely yellow colour. This is a great cheap, quick and easy recipe to make which also gives you several meals to take to work.
Pinch of saffron
3 handfuls rice (Thai Jasmine / Basmati)
3 tbsp (tablespoons) oil
6 sausages (get them from the butchers!)
1 large carrot, finely chopped
1 and a half celery sticks, chopped (Note: Celery contains moderate amounts of the Ployol – mannitol, therefore only have half a stick (12cm/19g) per person as the maximum portion size. Portion sizes over 12cm/19g of celery is high in mannitol while 5cm/12g of celery is low in FODMAPS )
3 tbsp chopped fresh parsley or thyme
2 peppers (any colour), chopped
1 tin tomatoes
1 tablespoon of balsamic vinegar (Note: 1 tablespoon (21g) of balsamic vinegar is low in FODMAPs while 2 tablespoons (42g) is moderate in fructose therefore as this recipe serves 3 you can use more balsamic vinegar if you wish)
Optional – 90g parmesan / Manchego cheese
Soak the rice for 10 minutes and rinse with cold water.
Cook the rice with a pinch of saffron.
Add 1 tbsp. oil to a large pan & over a medium to high heat brown the sausages on each side (i.e. fry the sausage for 1-2 minutes until they go brown on each side).
Remove sausages from the pan and turn the heat down to low / medium.
Add 2 tbsp oil to the same pan & fry all vegetables for 10 minutes or until softened then add 2 tbsp parsley.
Add the tin of tomatoes & bring to a simmer. Season with salt & freshly ground black pepper and add in the sherry vinegar.
Add the sausages back in & cook (with the lid off) for 10 minutes.
Place 2 sausages on each plate and spoon over the vegetables, then sprinkle over some parsley & serve with the yellow rice.
Don’t forget (like I did when I took the photos!).to grate cheese over the vegetables. If you prefer you can also grate the cheese over the rice instead.
Time: 40 minutes
Preparation: 10 minutes
Cooking: 30 minutes
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