from a Sainsburys magazine
6 pork sausages
3 sticks celery
2 red peppers
2 tbsp olive oil
1/2 tsp crushed dried chilli
250g wholegrain rice
1 tin crushed tomatoes
425ml hot chicken or vegetable stock
1 chopped onion
some garlic (lots is best, I find) finely chopped
2 tbsp chopped parsley (optional)
salt and black pepper
preheat grill to highest setting. Put sausages on a baking sheet and grill for 15-20 minutes, turning once, until brown. Meanwhile, slice the celery, and deseed the peppers, and cut into small chunks. Heat the oil in a deep frying pan or wok, and fry onions, garlic, celery and peppers for 2-3 minutes to soften. Add crushed chilli and rice, cook, stirring for a minute. Add the tomatoes, hot stock, and some seasoning.
simmer over a medium flame for 20 mints, stirring occasionally, until liquid is nearly all absorbed, and rice is tender. When sausages are cooked, cut them into chunks and stir in the rice. Sprinkle with parsley and serve with green salad.