Sausage Rice Casserole
Taken from my very first blog: http://merecipes.blogspot.sg/2006/11/sausage-casserole.html
This is a wonderful dish that me and fish made a while back. It was bursting with flavour!
Ingredients
2 cups Jasmine Rice - the rice you have at home
2 1/2 cups of Stock - whatever you have, chicken, vegetable..
2 different types of sausages - i used Johnsonville Better Cheddar and Cabanosi (a salami type of sausage) - 2 cheddar and 3 cabanosi
5 shallots - roughly sliced/diced - whatever you like.
1 Red Capsicum - finely diced - anyway you like really..
Fresh Mushrooms - I used white buttons but found that they didn't go too well, i think shiitake would be better
Directions
Firstly, chop up the onions, capsicum and mushrooms.
Best if you have a heavy base saucepan that you can fry and boil in. If not, with a little oil, fry the sausages whole. - Again, the amount varies with how much sausages you like.
After frying, slice the sausages into how thick or thin slices you like - thick is better though - Leave aside first
In a saucepan, fry the onions, then the capsicum till soft. I added the mushrooms last as they cook the fastest.
To that fried mixture, add the stock - add less if you prefer a drier end product - you can always add in more stock later if need be.
Add in the rice and the sausages.
Bring to a boil, then reduce heat, cover and simmer for around 15 mins or more - depending on the moisture level you would like your rice to be.
No extra salt is needed, but pepper can be added.
Serve nice and hot!
P.S. His house didn't have a heavy base saucepan, so instead we used a korean hotpot which was wonderful too.
Bon Appetit!