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Sausage and Mushroom Rice

I love one-pot meals. They save energy and don’t make a lot of mess on my kitchen top. Sausage and mushroom rice is one of those recipes you can just let the pot do all the work. I just chop and dice things up, then throw them in the pot. The flavor of this dish is all about being subtle and comforting. But you can spice it up anyway you like. sausage and mushroom rice 1 I started with stir frying sausages, mushroom and some veggies in the pot with some garlic. Season it with salt and pepper and a little bit of soy sauce for color. Then add chicken stock and rice and let the whole thing cooked together until the rice is done. Sounds easy? Yep, it really is.

Sausage and Mushroom Rice

Ingredients: (4 servings)

6 chicken sausages (or any kind of sausage that you like)- cut into bite sizes 200 gm button mushrooms- sliced 1 carrot- cut into small cubes 1 green bell peppers- cut into small pieces 1 onion- diced 3 cloves garlic- minced Salt and pepper to taste 2 tsp soy sauce 1 1/2 cup of rice 3 cups of chicken stock 1 tbsp oil

Preparation:

1.   Heat oil in the medium pot over the medium heat and sauté onion until soften. Add garlic and stir until aromatic. 2.   Add sausages and stir for a minutes, then add all the vegetables and soy sauce. Stir fry for a few minutes. 3.   Add chicken stock and bring to boil. 4.   Add rice and stir well. Season with salt and pepper. Let it cook until all the liquid is absorbed and the rice is soft. This will take about 12-15 minutes. 5. Serve hot with some Siracha sauce and maybe some fried eggs on the side.

sausage and mushroom rice 2 Doesn’t it look so comforting? I really love to mix the runny egg yoke with Siracha sauce and smear it over the rice while eating it. It’s messy and delicious.
Love, Tes

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