1lb Sausage (I use English Bangers)
8 slices bacon
1 onion, chopped
2 sticks celery, thinly sliced
2 zucchini, sliced
12 oz (350g) long-grain rice
2 tbsp. tomato puree
2 cups (600 ml) boiling chicken stock
1/2 tsp dried oregano
freshly ground pepper
1 tbsp. chopped fresh parsley
Place the sausages on a plate and prick thoroughly with a fork. Cook on high power for 5 - 6 minutes, turning and re-arranging the sausages once.
Place the chopped bacon in a large bowl and cook for 3 minutes, stirring once. Add the onion and celery. Cook on high for 4 minutes, stirring once.
Add the zucchini, rice, tomato puree, chicken stock, oregano and salt and pepper to taste, blending well. Cover and cook on high for 13 minutes, stirring twice.
Leave to stand, covered, for 10 minutes. Meanwhile, cut the sausages into bite size pieces.
Stir sausages and parsley into rice mixture. Serve at once.
This dish is excellent to freeze for another day. If you want a vegetarian meal, leave out the sausages and bacon and add more veggies. Oh and use veggie stock instead of the chicken stock.
You can use spicy sausages if you like food with a "kick," we don't so I like the traditional English Bangers, we get from Zehrs, they are the PC brand.
I picked the grapes last night, before the birds ate them all. Over here on The Witch's Island is a how too on making grape jelly, which I want to attempt on Sunday.
I also got a few more raspberries, I hope to also make some raspberry jam on Sunday, finally!!
I picked my onions on Saturday night. Am I supposed to do something with them before I bring them indoors?
All my potato plants are dead, so I MUST dig them up this next week. I dug these up to keep us going through the week.
That was all the gardening I managed to get done on Saturday, as I was busy in the house.