You will need a casserole dish with a tight fitting lid that can go on the hob.
Prep time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Preheat the oven to 180/350/gas 4.
Heat the oil in a large casserole dish (that has a tight fitting lid) over a medium heat. Add the chopped onion, carrots, celery and mushrooms. Cook over a gentle heat for 10 minutes until softened.
Add the garlic and cook for a further 2 minutes. Add the rice and lentils and coat them well with the oil.
Add the tinned tomatoes, sugar, vinegar, and water mixed with bouillon. Stir once (and only once) so that the starch is not released from the rice as this will make it stodgy.
Sprinkle over the oregano, Maldon sea salt and freshly ground black pepper.
Finally add the sausage in a layer on top. Bring to a gentle simmer on the hob.
Pop in the oven and cook uncovered for 30 minutes. After 30 minutes, remove from the oven and pour over the water mixed with soy sauce and Worcestershire sauce.
Cover with the tight fitting lid and place back in the oven for a further 10 minutes.
Enjoy on it’s own or with wilted spinach and broccoli.
DOWNLOAD OR PRINT RECIPE HERE.
You need to be careful when cooking rice in sauces not to be tempted to stir it as this will release the starch in the rice and make it go stodgy. Apart from risotto rice that is, as releasing the starch is exactly what you want when you stir it continuously! Here though, you are simply looking for the rice and lentils to soak up the juices. If, at them end, you feel it needs a little more liquid, simply pour another 50ml water over the sausages, lentils and rice once the cooking time is up and leave it to stand for 5 minutes with the lid. This will steam the water through the cooked food incorporating it gently in to the dish.”