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Rice and risotto dishes that taste as great as they make you feel.


SAUSAGE & 3 GRAINS, CANNELLINI BEANS AL FORNO


What do you need

  • [   ] 300g Riso 3 grains
  • [   ] 2tb olive oil
  • [   ] 8-12 thick meaty pork sausages (or Italian style sausages)
  • [   ] 2 onions chopped
  • [   ] 2 garlic cloves crushed
  • [   ] 2 carrots peeled and 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

Proposed by: Paul Gayler


50'
4
Medium

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How to prepare:

Preheat oven to 200C. Heat the oil in a large heavy oven proof casserole dish, 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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3 GRAIN MIX RUSTICO