Serve this rice risotto as is or use it to make tasty stuffed capsicums.
Ingredients
| 1 | Onion, finely chopped |
| 2 stalks | Celery, finely chopped |
| 1 large | Yellow capsicum, or a red onion, finely chopped |
| 3 cloves | Garlic, crushed with 1 tsp salt |
| 1 drizzle | Olive oil |
| 1 knob | Butter, a large one for cooking mince |
| 350 g | Beef mince (Main) |
| 3 | Sausages, meat squeezed from casings (Main) |
| 1 tsp | Dry mixed herbs |
| 1 tsp | Paprika |
| 1 tsp | Onion powder |
| ½ tsp | Cayenne |
| ½ tsp | Freshly ground black pepper |
| 1 cup | Chicken stock, a large one |
| 3 | Bay leaves, fresh |
| 3 cups | Cooked rice, chilled, you may not need it all |
| 1 large handful | Chopped parsley |
Directions
- Finely chop onion, celery and capsicum.
- Crush garlic with 1 tsp salt in to a smooth paste. Gently fry all in a little olive oil until soft.
- Remove. Reheat pan with butter. Add mince and the sausage meat and cook over a high heat, stirring often to break up and brown evenly, approximately 5 minutes.
- Reduce heat, return veges. Add dried herbs, paprika and onion powder and cayenne and fresh pepper. Cook, stirring, for a further 3-5 minutes.
- Add chicken stock and bay leaves and simmer.
- Add 2-3 cups chilled cooked rice and cook, stirring often, to heat rice and soak up stock.
- Remove from heat, stir in chopped parsley and sprinkle with flaky sea salt.