Recipe Created By:

Paul Gayler



ready in

50 minutes



What you will need

  • 300g Riso Gallo Rustico 3 Grain Mix
  • 2tb olive oil
  • 8-12 thick meaty pork sausages (or Italian style sausages)
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 2 carrots, peeled, thickly sliced
  • 1tsp fresh picked thyme (or ½ tsp dried)
  • 400g canned cannellini beans, drained and rinsed
  • 400g canned chopped tomatoes
  • 1tb tomato puree
  • 2tsp Dijon mustard
  • 500ml prepared chicken stock
  • 100g fresh white breadcrumbs
  • 2tb chopped parsley

How to prepare:

Preheat oven to 200c

Heat them oil in a large heavy oven proof casserole, add the sausages and fry gently for 2-3 minutes until golden, turning them occasionally.

Add the onions, half the garlic, carrots, and thyme, cook for 5 minutes.

Add the tomatoes, tomato puree, drained cannellini beans, and mix well.

Add the stock and bring to the boil, scatter over the 3 grains, cover casserole dish with a lid, place in the oven for 15-20 minutes.

Meanwhile mix the breadcrumbs, remaining garlic, mustard, and parsley in a bowl.

Remove casserole from the oven, carefully remove lid, sprinkle the breadcrumb mix evenly over the top of the sausages and return to the oven for 5-8 minutes until the crumbs become golden and bubbling (alternatively you can place the dish under a hot grill).

Serve direct from the oven.

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