Vegetable and sausage pilaf with egg

Enjoy a cheap and tasty dinner tonight this recipe is loaded delicious flavours and herby sausages and rice.

Serves: 1

Time to make: 20 mins

Ingredients

More weights & measures

1 teaspoon olive oil
½ red onion or 1 shallot, finely chopped
small clove garlic, finely chopped
1 carrot, diced
1 small fennel bulb, diced plus fennel tops for garnish
1 sausage (we used pork and fennel) chopped
¾ cup cooked brown rice
1 cup chopped spinach or silver beet
1 egg

Instructions

Stay Awake

1 In a large pan, heat oil over medium. Cook onion, garlic, carrot and fennel bulb for 2 minutes, until soft but not coloured. Add sausage and cook, stirring, until browned.

2 Add rice and combine. Add ½ cup water to pan and simmer, stirring, until liquid has reduced. Add spinach and cook until wilted. Place pilaf on plate.

3 Return the pan to the heat and break egg into it. Cook until done to your liking. Serve pilaf with egg on top, garnished with fennel leaves and black pepper.

Variations

Make it gluten free: Use gluten-free sausage.

Nutrition Info (per serve)

Calories 585 cal

Kilojoules 2450 kJ

Protein 24 g

Total fat 18 g

Saturated fat 5 g

Carbohydrates 75 g

Sugar 17 g

Dietary fibre 15 g

Sodium 620 mg

Calcium 150 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.