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TOM'S CHICKEN OR TURKEY RISOTTO-PILAF WITH GLUTEN FREE PORK SAUSAGES
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A wonderful way to finish off the Christmas Turkey or other festive poultry on Boxing Day. |
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INGREDIENTS
225g/8oz cold cooked chicken or turkey 100g/4oz butter 1 large onion finely chopped 225g/8oz long grain easy cooked rice 550ml/1pt chicken stock or water 125g/5oz sultanas 450g/1lb gluten-free pork chipolata sausages e.g. M&S Olive oil for frying Salt and pepper seasoning Parsley garnish if desired
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METHOD
Use a large non stick frying pan with lid. On a medium heat, slowly melt half the butter and fry the chopped onion until soft but before it starts to turn brown. Then add all the rice and fry for 2-3 minutes taking care not to burn it. Then add the stock and seasoning, bring the whole pan to the boil and cover with the lid. Gently simmer for about 15 minutes or until all the liquid has been absorbed by the rice.
Meanwhile cook the sausages in the oven at 200 degrees C until lightly browned and cooked through.
Add the chicken or turkey, sultanas and the rest of the butter to the rice. Stir well and keep in the pan over a low heat until the sausages are ready.
Pile the rice into the middle of an oval serving plate. Arrange the sausages artistically on top of the pilaf and sprinkle with the parsley if desired.
