Hearty Jambalaya

Quorn sausages, rice and lots of vegetables combine to make a quick, yet very filling, casserole with it's roots in the American Deep South.

Serves 4

syn free

Prep time 20 mins

cooking time 25 mins + standing time

Ingredients:-

1 onion, peeled and finely chopped

2 red peppers, de seeded and roughly chopped

2 celery sticks, thickly sliced

2 garlic cloves, peeled and finely chopped

2 spring onions, trimmed and thinly sliced

1 tsp dried thyme

1 tsp dried oregano

3 large tomatoes

600ml/1 pint chicken stock made from bovril

1 bay leaf

200g/7oz long grain rice

6 quorn sausages, roughly chopped

salt and freshly ground black pepper

To Garnish:-

Chopped Parsley

Method:-

Place the onion, peppers, celery, garlic and spring onions in a large non-stick saucepan. Stir in the dried herbs; roughly chop the tomatoes and add to the saucepan with the chicken stock and bay leaf. Bring the mixture to the boil and add the rice and chopped quorn sausages. Season well.

Bring back to the boil, cover very tightly, reduce the heat to low and allow to cook gently for 15-20 minutes. Remove from the heat and let sit undisturbed for 10-15 minutes.

Before serving, fluff up the grains of rice with a fork, and spoon out onto warmed plates or into bowls. garnish with chopped parsley and serve.