1 mug basmati rice
2 mixed peppers (red/green/orange or yellow)
2 tomatoes
8 mushrooms
1 onion
1 german smoked sausage (like the matteson’s ones) *
1 stock cube (beef or veg)
1 cup water (or white wine)
2 tbsp oil
2 tbsp dark soy
Cook the rice by adding two mugs of cold water, bring to boil, then leave to simmer until the water is evaporated. Turn off the heat (drain any remaining water), give it a good stir and put a lid on the pot to let it fluff up. Meanwhile chop all the veg.
Cut the sausage in half lengthwise, then chop from the end, creating semi-circles. Heat the oil in a large frying pan and fry the sausage (or tofu) on high in a single layer until it well browned on both sides. Place on kitchen paper to absorb the grease and allow them to cool a little and go a bit crunchy.
Pour out any extra oil, then add the veg and fry until it begins to soften. Crumble in the stock cube and stir well. Add a little water or white wine if it is too dry (depends on how juicy the veg is). Stir in the rice and season with soy sauce to taste.
To serve, spoon the rice mix onto plates and top with the sausage.
This is a really hearty supper with a deep savoury flavour and a lovely crunchy topping. You just need to hide the sausage once fried, else it gets eaten before the rest of the dish is cooked.
*For a veggie version of this you can use smoked tofu, though it doesn’t go quite as crunchy, or you can do soy sunflower and pumpkin seeds. To make them dry-fry the seeds in a hot pan until they start to brown. Then add dark soy sauce and stir like crazy until you end up with a marmity mass of seeds. Tip them onto a cold plate to cool, then serve in a bowl to sprinkle over the rice mix. They make a great snack too.