Brown rice stew

serves 8
ingredients
500ml/16fl oz chicken stock
200g/7oz long-grain brown rice
850g/13⁄4lb canned chopped
plum tomatoes
3 carrots, sliced
3 onions, chopped
1 large onion, chopped
1 celery stick, sliced
3 garlic cloves, chopped
1 bay leaf
3 knackwurst sausages, sliced
1 teaspoon dried oregano
1 teaspoon dried basil
1⁄2 teaspoon dried thyme
• Put the stock, rice, tomatoes,
carrots, onions, celery, garlic and
bay leaf in a large flameproof
casserole dish. Cover and cook
over a high heat for 10 minutes or
until boiling, then stir.
• Reduce the heat to medium and
simmer, covered, for 45–60 minutes
until the rice is tender.
• Stir in the sausages, oregano, basil
and thyme, and leave to stand,
covered, for 15 minutes. Discard the
bay leaf, and serve immediately.