Cooking with rice, 70pp.
Australian Recipe Series, No. 13
Australian Universities Press, Sydney, 1973
Cooking on page 32
This series is made up of 20 cookbooks, covering topics such as fish, meat, salads, wine, cheese, oriental, casseroles and, being from the 1970s, there’s even one on fondue and other table-top cooking.
A few years back, friend and fellow blogger Joanne of What’s on the List gave me this book and another from the same series.
This one is filled with simple rice recipes for mains, sides and desserts. Most recipes can be on the table in an hour or less. Page 32 has two recipes—tasty sausage rice that takes an hour and 15 minutes and rice stuffed peppers that take 45 minutes. I made the former.
Tasty sausage rice
1 pound pork sausages
2 packets chicken noodle soup
1/2 cup diced celery
1 cup long grain rice
1/2 cup finely chopped onion
1/2 cup toasted slivered almonds
1 tablespoon soy sauce
Brown sausages in ungreased skillet. Pour off any excess fat.
Mix sausage, rice, soup, onion and celery. Place in casserole. Mix in soy sauce with 2 1/2 cups water. Add almonds and combine with casserole.
Cover and bake in moderate oven (350°F) for 1 hour.
How it played out
You’d think I could follow such simple instructions, but nope.
I completely forgot to add the slivered almonds and also forgot to cover the casserole when it baked.
To be honest, I only noticed both instructions when I typed up this recipe for the blog. Obviously, my forgetfulness made the recipe even faster and easier.
I used good quality pork sausages and dry chicken noodle soup packets that each weighed 40 grams (or about 1 1/3 ounce). They were salt reduced. So I thought it was okay to add a second tablespoon of soy sauce for more burst of flavour. That was a mistake because it made the finished dish a touch too salty.
Served with another page-32 recipe of pizza beans.
Let’s get serious here. This is a great recipe for a busy night when you want to spend 15 minutes on preparation and then an hour later have a meal that’s tasty (yes it was very tasty). Add a nice veg and a mixed salad and, voila, dinner is on the table.
Oh yeah, don’t forget to add the almonds, but do forget to add any extra soy sauce. You could even leave out the first tablespoon if you’re trying to limit salt. Suit yourself as to whether to cover it while cooking. My forgetful approach meant a result that was, I suppose, a little drier that it was meant to be, but still delicious.
So please keep in mind that this recipe is much more versatile that you’d expect at first glance. You can use any kind of core sausage—from vegetarian to beef or poultry (or anything in between)—and make this recipe a great every-day, busy-day, go-to dish.
As an aside, sausages and rice are great options when you’re travelling. Check out one of the beautiful bush camps we had in the wilds of Brazil. That night the cook group made a sausage and veggie stew.