Name: Rice and sausage salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup basmati rice; 1 tablespoon olive oil; 500 gram chipolata sausages; 1 bunch asparagus, trimmed, cut into 2cm lengths; 1 carrot, sliced; 1/2 red capsicum, seeded, finely chopped; 1 cup frozen peas, thawed; 400 gram can four bean mix, rinsed, drained; 2 green onions, thinly sliced; 1 tablespoon lemon juice

Rice and sausage salad

Serves 4

Prep

15M

Cook

20M

Total

35M

Skip to Recipe

Ingredients

1 cup basmati rice

1 tablespoon olive oil

500 gram chipolata sausages

1 bunch asparagus, trimmed, cut into 2cm lengths

1 carrot, sliced

1/2 red capsicum, seeded, finely chopped

1 cup frozen peas, thawed

400 gram can four bean mix, rinsed, drained

2 green onions, thinly sliced

1 tablespoon lemon juice

Method

1.Cook rice following packet instructions. Rinse under cold running water. Drain well; transfer to a large salad bowl.

2.Meanwhile, heat oil in a large flying pan on high. Cook sausages 6-8 minutes, turning on all sides, until cooked through. Remove from pan; slice.

3.Using same pan, reduce heat to medium. Saute asparagus, carrot, capsicum and peas 2-3 minutes, until asparagus is tender.

4.Add sausages and vegetables to rice with beans, onion and juice. Season to taste; toss well. Serve warm or cold.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%