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Lamb sausage and pumpkin pilaf
Lamb sausage and pumpkin pilaf
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Create a delicious weeknight meal with sausage, pumpkin, and rice.
Ingredients:
  • 510.00 gm chicken style liquid stock
  • 27.30 gm olive oil
  • 1 leek, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 300.00 gm basmati rice, rinsed
  • 500g butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces
  • 200g green beans, cut into 4cm lengths
  • 82.50 ml slivered almonds
  • 500g thick lamb sausages
  • 165.00 ml coriander leaves, chopped
Instructions:
  • In a small saucepan over high heat, bring the broth and 1/2 cup of cold water to a boil.
  • Heat 1 tablespoon of oil in a medium saucepan over medium heat. Sauté leek and garlic until leek is soft, about 6 to 7 minutes. Increase heat to high, add rice, and stir for 2 minutes.
  • Combine the stock mixture and pumpkin with the rice, bringing it to a gentle boil while stirring. Then, lower the heat, cover, and let it cook for 10 minutes. Remove from heat and top the rice with beans before covering and setting aside for 5 minutes.
  • In a non-stick frying pan over medium heat, warm the remaining oil. Cook almonds, stirring, for 4 to 5 minutes until light golden. Transfer to a plate. Cook sausages for 15 to 20 minutes, turning occasionally until cooked through. Transfer to a paper towel-lined plate and slice thickly. Combine sausage, almonds, and coriander with rice. Gently toss to mix. Serve and enjoy!

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