Dinner Express by George Georgievski, Published by Plum, RRP $29.99, Photography by Nikole Ramsay
Just throw everything in the pan and all will be okay. This recipe is literally that easy. It’s inspired by risotto, but I like to think of it as more edgy and with more punch. I use different vegetables every time I make this, as it’s a great way to use up what’s left in the crisper drawer before the next trip to the supermarket.
Serves 4
What you’ll need
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, crushed
- 4 small chorizo sausages, diced
- 2 carrots, diced
- 1 zucchini, sliced into half moons
- 1 teaspoon salt flakes
- 1 teaspoon smoked paprika
- 10 cherry tomatoes, halved
- 2 x 250 g packets of microwave long-grain white or brown rice
- 200 ml vegetable stock
- 1 red capsicum, sliced into strips
- 1 green capsicum, sliced into strips
- leafy salad, to serve
Let’s rock
- Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic and chorizo and cook for 3–4 minutes, until the chorizo is lightly browned. Add the carrot, zucchini, salt, paprika and cherry tomatoes and stir it all together.
- Meanwhile, microwave the rice according to the packet instructions. Add the rice to the pan, along with the vegetable stock and simmer, stirring every now and then, for 5 minutes. Stir through the red and green capsicum and cook for another 5 minutes.
- At this stage the smell in your kitchen should be next level. You’ll be feeling really hungry, so it’s time to have a taste test and check for seasoning.
- Divide the rice and veggies among plates and serve with your favourite leafy salad.
More stuff
As well as being similar to risotto, I also think this dish has a slight paella feel to it. The idea is that the veggies and rice absorb the flavour of the spices and smoky chorizo. Feel free to add any veggies that you might have left in your fridge, or use other sausages that you know your family will love.