Ironically I wrote this recipe in the depths of Veganuary (perhaps my mind was working against me when faced with yet another chickpea-based meal). Nduja sausage is a new addition to this kitchen, and I’m getting used to its spicy warmth. This @ottolenghi inspired rice dish will blow the cobwebs away.
Takes 40 mins, makes 4 work lunches
150g nduja sausage
2 red peppers, cubed
4 tomatoes, cubed
300g brown rice
A veggie stock pot
Sour cream (optional)
Salt and pepper
1) Put a saucepan on a medium heat. Roughly chop the nduja sausage and add to the pan. Cook out the spicy oil for a couple of minutes before adding the peppers and tomatoes. Cook for 5-10 minutes.
2) Add the rice and stir briefly so everything gets coated in the oil. Add enough water to cover the rice and the stock pot. Bring to the boil, then turn down and simmer gently until all the water has been absorbed into the rice.
3) Once all the water has gone and the rice is cooked, fold through some coriander and a squeeze of lemon. Serve with sour cream if you fancy it a bit less spicy.