Tomato rice casserole with sausages, vegetables and fresh herbs

Name: Tomato rice casserole with sausages, vegetables and fresh herbs
Prep time: PT45min
Cook time: PT15min
Yield: 4
Ingredients: 1 package (650 g) Lafleur pure pork sausages; 15 ml (1 tbsp.) olive oil; 1 medium onion, diced; 250 ml (1 cup) diced celery; 1 cup (250 ml) mushrooms, cut into quarters; ½ red pepper, diced; ½ green pepper, diced; 2 cloves garlic, minced; 250 ml (1 cup) long-grain rice; 250 ml (1 cup) poultry stock or water; 250 ml (1 cup) tomato juice; 2.5 ml (½ tsp.) dried oregano; 1 ml (¼ tsp.) thyme; 15 ml (1 tbsp.) paprika; Salt and freshly ground pepper to taste; 30 ml (2 tbsp.) fresh basil, chopped

Dinner

In a pot

Servings4
Preparation45min
Cook time15min

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- 1 package (650 g) Lafleur pure pork sausages
- 15 ml (1 tbsp.) olive oil
- 1 medium onion, diced
- 250 ml (1 cup) diced celery
- 1 cup (250 ml) mushrooms, cut into quarters
- ½ red pepper, diced
- ½ green pepper, diced
- 2 cloves garlic, minced
- 250 ml (1 cup) long-grain rice
- 250 ml (1 cup) poultry stock or water
- 250 ml (1 cup) tomato juice
- 2.5 ml (½ tsp.) dried oregano
- 1 ml (¼ tsp.) thyme
- 15 ml (1 tbsp.) paprika
- Salt and freshly ground pepper to taste
- 30 ml (2 tbsp.) fresh basil, chopped

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- Blanch the sausages in a pot of boiling water for 5 minutes. Remove from heat and allow to cool. Cut the sausages diagonally into large slices and set aside.
- In a large pot, heat the oil, add the onions, celery, peppers and mushrooms, and cook for 2 minutes.
- Add the sausages and cook for 2 minutes.
- Add the garlic and the rice, mix well.
- Add the stock (or water), tomato juice, oregano, thyme and paprika; salt and pepper to taste.
- Simmer covered over low heat for approximately 30 to 35 minutes until the rice is cooked and there is no more liquid.
- When done, garnish with fresh basil and serve immediately.

Ingredients

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- 1 package (650 g) Lafleur pure pork sausages
- 15 ml (1 tbsp.) olive oil
- 1 medium onion, diced
- 250 ml (1 cup) diced celery
- 1 cup (250 ml) mushrooms, cut into quarters
- ½ red pepper, diced
- ½ green pepper, diced
- 2 cloves garlic, minced
- 250 ml (1 cup) long-grain rice
- 250 ml (1 cup) poultry stock or water
- 250 ml (1 cup) tomato juice
- 2.5 ml (½ tsp.) dried oregano
- 1 ml (¼ tsp.) thyme
- 15 ml (1 tbsp.) paprika
- Salt and freshly ground pepper to taste
- 30 ml (2 tbsp.) fresh basil, chopped

Preparation

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- Blanch the sausages in a pot of boiling water for 5 minutes. Remove from heat and allow to cool. Cut the sausages diagonally into large slices and set aside.
- In a large pot, heat the oil, add the onions, celery, peppers and mushrooms, and cook for 2 minutes.
- Add the sausages and cook for 2 minutes.
- Add the garlic and the rice, mix well.
- Add the stock (or water), tomato juice, oregano, thyme and paprika; salt and pepper to taste.
- Simmer covered over low heat for approximately 30 to 35 minutes until the rice is cooked and there is no more liquid.
- When done, garnish with fresh basil and serve immediately.