Rice And Sausage Pie
Recipe rating
4.52 out of 5 based on 1813 reviews
Description
Delicious Rice And Sausage Pie using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 20 min. Enjoy!
Raw Ingredients
Drizzle Rapeseed Oil Butter Shallots Leek Part Celery Stalk Clove Long-Grain Basmati Rice Pint Oz Chicken Turkey Stock Bay Leaves Pinch Saffron Strands Medium Curry Powder Leftover Turkey Leg Meat Pieces Leftover Ham Pieces Leftover Sausages Sausage Meat Pieces Free-Range Eggs Tsp Parsley Tsp Sage Salt Ground Pepper Lemon Wedges
Ingredients With Quantity
- Drizzle Light Rapeseed Oil
- 50G/1 3/4Oz Unsalted Butter
- 2 Shallots, Finely Chopped
- 1 Leek, White Part Only, Thinly Sliced
- 1 Celery Stalk, Thinly Sliced
- 1 Garlic Clove, Chopped
- 300G/10 1/2Oz Long-Grain Or Basmati Rice, Washed And Drained
- 700Ml/1 Pint 4 1/2Fl Oz Chicken Or Turkey Stock
- 2 Bay Leaves
- Pinch Saffron Strands
- 1/2 Tsp Medium Curry Powder
- 200G/7Oz Cooked Leftover Turkey, Leg Meat Only, Cut Into Pieces
- 200G/7Oz Cooked Leftover Ham, Cut Into Pieces
- 200G/7Oz Cooked Leftover Sausages Or Sausage Meat, Cut Into Pieces
- 3 Free-Range Eggs
- 2 Tsp Chopped Fresh Parsley
- 2 Tsp Chopped Fresh Sage
- Salt And Freshly Ground Black Pepper
- Lemon Wedges, To Serve
Directions
- Preheat the oven to 375f.
- Heat the oil and butter in a large saucepan.
- Cook the shallots, leeks, celery, and clove until soft and translucent.
- Stir in the rice.
- Pour the stock over the rice, then add the bay leaves, saffron, and curry powder.
- Bring the mixture to the boil over medium heat, then stir to combine.
- Cover the rice mixture, and transfer to the oven.
- Cook until the rice is tender but still retains its shape, about 15 20 minutes.
- Remove from the oven and uncover.
- While the rice is cooking, add the turkey leg, ham, sausage, eggs, parsley, and sage to a large bowl.
- Use a wooden spoon or spatula to mash the ingredients, then season with the salt and pepper.
- Stir the meats into the rice mixture.
- Transfer the rice mixture to a lightly oiled 9in square casserole.
- Cover with aluminum foil, and bake until the top is crisp and golden, 40 50 minutes.
- Remove from the oven and allow to sit for 10 minutes before cutting and serving.
- Serve with lemon wedges and/or a simple red wine.
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