• 250g long-grain wild rice
  • 8 pork sausages
  • 2 star anise
  • ½ tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp whole cardamom pods
  • 2 fresh bay leaves
  • 7g fresh thyme, leaves picked
  • 3 red onions, sliced
  • ½ tsp smoked paprika
  • 1 tsp white caster sugar
  • 200g cherry tomatoes, washed and halved
  • 2 tbsp balsamic vinegar
  • 200g frozen broad beans, blanched and podded
  • 14g fresh flat-leaf parsley, leaves picked, washed and roughly chopped
  • 7g basil leaves, roughly torn


  1. 1

    Put the rice in a pan with 600ml cold water. Bring to the boil, then cover and simmer on a low heat for 15-18 minutes. Remove from the heat and leave to rest for 5 minutes.

  2. 2

    Meanwhile, preheat the oven to 180°C/fan 160°C/gas mark 4. Heat a large ovenproof frying pan over a medium heat. Add the sausages, 1 of the star anise, the fennel seeds, the cumin, half the cardamom, 1 bay leaf and half the thyme. Cook for 2-3 minutes, until golden. Add 3 tbsp water, cover with a lid and transfer to the oven. Cook for 15 minutes.

  3. 3

    Heat a separate, large non-stick frying pan over a medium heat. Add the onions and paprika alongside the remaining star anise, cardamom, bay leaf and thyme. Cook, covered, for 5 minutes to soften. Add the sugar and balsamic vinegar and bring to the boil, then reduce the heat and leave to simmer for 10 minutes until the mixture is sticky and caramelised.

  4. 4

    Meanwhile, in a small pan, add the tomatoes and broad beans and cook over a medium heat for 2 minutes, until warmed through. Stir through the cooked rice, parsley and basil. To serve, divide the rice between plates and top with the sausages and caramelised onions.

Nutritional Details

Each serving provides
  • Energy 2462kj 588kcal 29%
  • Fat 22.0g 31%
  • Saturates 7.8g 39%
  • Sugars 12.9g 14%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 645kj/154kcal

Each serving provides

72.5g carbohydrate 10.0g fibre 20.0g protein

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