Lamb and Brown Rice Casserole

What You'll Need

• 500grams VHL rosemary and mint sausages 
• 1 Tbs olive oil
• 1 red capsicum, cored and diced
• 1 yellow capsicum, cored and diced  
• 1 small onion, diced
• 1 teaspoon dried basil 
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup instant brown rice 
• 2 cloves garlic, minced
• Pinch red chilli flakes 
• 1 cup low-sodium stock
• 1 tin tomatoes in their juices
• Chopped fresh parsley for serving

The Victoria Hill Lamb Method

1. Heat a large nonstick skillet with a tight-fitting lid over medium-high heat. Dry fry the sausage slices, cooking for a few minutes on each side until brown, about 5 to 8 minutes. Remove sausage slices and blot with paper towel to remove any excess oil. Set aside.
2. Wipe the pot clean with a paper towel. Heat the oil over medium high heat. Add the capsicum, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes.
3. Add the rice, garlic, and red chilli flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the stock and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
4. Stir in the reserved sausage slices, re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.

Tips: 

1. You shouldn't need oil to cook the sausages. Simply dry fry them, relying on the fat to stop them from sticking.
2. You can use regular brown rice instead of instant rice if you prefer. Cook the rice as per packet instructions until it is three quarters of the way through the cooking process. The rice should still be a little bit firm when you add it into your casserole with the garlic and chilli.