Tomato and sausage pilaf

Delicious Tomato and sausage pilaf Recipe

Your Thursday night dinner is sorted with this hearty sausage and rice dish.
Tomato and sausage pilaf
Prep Time : 0:10 | Cook Time : 1:05 | Total Time : 1:15 | Serving : 4 person.


  • 3 teaspoons olive oil

  • 500g reduced-fat beef sausages

  • 1 large brown onion, finely chopped

  • 1 garlic clove, crushed

  • 1 1/2 cups basmati rice, rinsed, drained

  • 150g button mushrooms, sliced

  • 400g can tomato puree

  • 1 1/4 cups Massel salt reduced chicken style liquid stock

  • 1 cup frozen peas


  • Step 1

    Preheat oven to 180°C. Heat 1 teaspoon oil in a large, non-stick frying pan over medium heat. Add sausages. Cook, turning occasionally, for 10 minutes or until browned. Transfer to a plate. Set aside.

  • Step 2

    Add 1 teaspoon oil, onion and garlic to frying pan. Cook, stirring often, for 5 minutes or until soft. Add rice and cook, stirring, for 1 minute. Transfer to a 10-cup capacity ovenproof dish. Thickly slice sausages and place on top of rice.

  • Step 3

    Add remaining oil and mushroom to frying pan. Cook for 2 to 3 minutes or until mushroom begins to release liquid. Add tomato puree and stock. Bring to the boil. Pour over rice and stir to combine. Cover dish with a tight-fitting lid. Bake for 40 minutes. Add peas. Bake, covered, for a further 5 minutes. Season with salt and pepper and serve.

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