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Spring rice with sausage, egg, lemon and pecorino
Spring rice with sausage, egg, lemon and pecorino
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Elevate your meals with a simple and delicious spring rice bake.
Ingredients:
  • 36.40 gm olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 150g good-quality gluten-free pork sausages, casings removed, chopped
  • 200g rice
  • 500ml chicken stock
  • Finely grated zest of 1 lemon, plus lemon halves to serve
  • 2 eggs, lightly beaten
  • 40.00 ml finely chopped flat-leaf parsley
  • 80g pecorino
  • 2 spring onions, thinly sliced
  • 10g unsalted butter, chopped
  • Green salad (optional), to serve
Instructions:
  • In a medium heat, heat oil in a pan. Sauté onion and garlic until softened, for about 2-3 minutes. Brown sausage by breaking up any lumps with a wooden spoon, cooking for 4-5 minutes. Add rice, stock, and half the lemon zest. Simmer covered on medium-low heat for 20 minutes until rice is nearly cooked.
  • Heat up the grill until it reaches a medium-high temperature.
  • Stir in the egg, 1 tablespoon of parsley, 3/4 cup (60g) of pecorino, half of the spring onion, and the rest of the lemon zest after uncovering the rice.
  • Pour the rice mixture into a baking dish. Season it and then sprinkle the remaining 1/4 cup (20g) pecorino on top. Add dots of butter. Broil for 5-6 minutes until golden and crispy.
  • Garnish with the remaining spring onion and 1 tablespoon of parsley, then plate with lemon halves and a side of green salad, if preferred.

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