I love a bowl of warm filling pilaf after a long day’s ride and this one really delivers. It can be ready in as little as 15 minutes from start to finish with a few shortcuts or put the pot and get on with setting up camp whilst you wait for the rice to cook the traditional way.
500g chicken sausages
1 brown onion, finely diced
2 cloves garlic, finely chopped
2 chicken bouillon cubes
1 teaspoon dried thyme (optional)
2 cups long grain rice – see tips
1 cup green peas
- Cut sausages into bite sized pieces. Heat a large pan over medium-high heat with a small amount of oil and cook sausages quickly until browned but not cooked through. Remove and set aside.
- Return pan to heat, add onion and cook stirring for 5-6 minutes or until translucent. Add garlic and cook for a further 2 minutes.
- Add rice and thyme to the pan with onions and stir to coat in oil. Dissolve bouillon in 3 cups of water, adding all of it to the rice along with the sausage pieces. Cover with a lid or another pan.
- Cook over a gentle heat for 20-25 minutes, stirring through peas for the final 5 minutes of cooking time. Squeeze over lemon and stir through with black pepper.
- Use a packet of precooked rice decrease overall cook time. First cook sausages all the way through. Remove, cook onions and garlic as per step 2. Add rice, peas and 1 cup of bouillon. Cook until stock has been absorbed.
- Chicken breast pieces can be used in place of the sausage. Cook as per step 1 and then return to the rice for the final 5 minutes cooking time with the peas.
- Dried, fresh or frozen peas can be used for this dish
- Omit sausages for a vegetarian or back country meal