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

1 lemon


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Serves 4


  • 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

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