As I mentioned in my Live Below the Line diary, I’m
getting pretty fed up with rice, but in other circumstances I think this might
have been my favourite meal. The slow cooking process brings out every bit of
flavour from the ingredients, especially the meat, and means that the rice ends
up beautifully plump and soft. It also went a long way, with enough for both of
us to have for lunch the next day. For more on our Live Below the Line challenge, click here.
The picture for this one was awful, so I thought instead we'd look back to the beginning of the week. Look at all that choice.
2 cloves of garlic
Half a red pepper
1 tin of chopped tomatoes
A pinch of salt
A pinch of oregano
Grated cheese, to serve
Start by peeling the onion and the garlic, and deseeding
the pepper. Finely chop all the vegetables and get them frying in a small amount
of butter. Next, remove the skin from the sausages and shape the meat into
balls. Add these to the pan with the vegetables, stirring regularly so that the
meatballs don’t stick.
In the meantime, measure out the rice, and boil a kettle
full of water. When the meatballs have started to brown, add the rice to the
pan, and mix well so that it’s nicely coated in the juices. Start adding the
hot water a splash at a time, stirring constantly in between. When you’ve added
about 300ml, pour in the chopped tomatoes, allow the rice to absorb the liquid,
and then keep adding hot water until the rice is cooked. Season with salt and
oregano, and then serve with a little grated cheese on top.