Hello my lovelies!
Here is a recipe I have been meaning to post for a while now, but I just haven’t had the time. We also have very temperamental internet connection here at our new place. It comes and goes when it pleases and it is highly frustrating. However, what we do have at our darling new place is the greatest little green grocer down the road from us. And even better, this great little green grocer also has a great little deli inside it. I mean, it is packed out with the widest variety of pastas I’ve ever seen, ridiculous amounts of pickled veg, cans of beans and legumes, a huge cheese counter, and the most wonderful assortment of smoked meats I have ever seen in one place. I saw a packet of some delicious looking artisan chorizos that I just had to grab, and I used those babies to make this following recipe:
Chorizo and Brown Rice Casserole
- Half a small Spanish onion (finely sliced)
- 2 large, good quality chorizos (cut into 1 inch slices)
- 2 cloves of garlic (sliced)
- 3 cups of organic brown rice
- 1.5L of sodium reduced chicken or beef stock
- 1 tin of organic diced tomatoes
- 2 sprigs of fresh rosemary
- Cracked pepper to taste
- Freshly grated cheese to serve (optional)
1. Pre-heat your oven to 220 degrees celcius.
2. Arrange your chorizo, onion and garlic onto the bottom of a large roasting/baking tray.
3. Place into the oven for 10-15mins, or until the onion has softened completely and the chorizo has gone slightly crispy.
4. Remove from the oven and add all of the other ingredient s except cheese.
5. Mix all ingredients together thoroughly.
6. Place back in oven and leave in oven for approx. 45mins or until the rice has softened completely. You will need to stir it a couple of times during this time just to ensure even cooking.
7. Serve with freshly grated cheese.
Make sure for this recipe that you use a roasting dish that is more than big enough to accommodate this recipe! As you can see from the above photo, it will splash and it will cause a big mess if it’s too full. If your dish is large enough, all splashing stays in the dish!
This is honestly such a hearty and delicious recipe on cold nights, and the boyfriend and I thoroughly enjoyed digging into this! I find that cooking everything in the one pan keeps all the flavour in that’s released when the chorizo, onion and garlic cook together. You also don’t need any extra oil or fat, as the fats released from the chorizos are enough. Oh, and the boyfriend had the great idea to use wholemeal bread rolls to mop up the leftover soup/casserole. So if you have any on hand, it’s definitely something to consider .
I hope you enjoy this little recipe! I have a great recipe for Gluten Free Banana and Date Loaf tucked away for my next post, so keep an eye out for that my lovelies! It’s goodnight from me at the moment though!
Lots of love,