Name: Fragrant pork & rice one-pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 4-6 good-quality sausages; 1 tbsp olive oil; ½ onion finely chopped; 2 garlic cloves crushed; 2 tsp each ground cumin and coriander; 140g long grain rice; 850ml vegetable stock; 400g can chopped tomato; ½ small bunch coriander leaves picked

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Fragrant pork & rice one-pot

Fragrant pork & rice one-pot

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.3 out of 5.122 ratingsRate

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Deliciously spiced pork meatballs and rice are simmered together in this stew, saving on washing-up

Freezable

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Ingredients

Nutrition

Units:

MetricUS

4-6 good-quality sausages
1 tbsp olive oil
½ onion

finely chopped
2 garlic cloves

crushed
2 tsp each ground cumin

and coriander
140g long grain rice
850ml vegetable stock
400g can chopped tomato
½ small bunch coriander

leaves picked

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Nutrition: per serving

kcal408
fat20g
saturates5g
carbs43g
sugars6g
fibre2g
protein17g
salt1.56g

Method

step 1

Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked – you might need to do this in batches. Set the meatballs aside.
step 2

Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread.

RECIPE TIPS

TIP

The easiest way to roll a meatball is with slightly wet hands – it will stop the mix sticking to your fingers.

MAKE IT WITH PASTA

Italian pork balls with spaghetti: Brown the sausage meatballs in a frying pan until golden, then set aside. Soften the onion and garlic as above, then stir in 1 tsp dried oregano, the chopped tomatoes, ½ can water and 1 tsp sugar. Simmer until saucy, then stir in the meatballs for a few mins until cooked through. Serve over spaghetti, topped with grated Parmesan.

Recipe from Good Food magazine, March 2009

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A star rating of 4.3 out of 5.122 ratings

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