Red Rice Pilaw with Salsiccia Sausage

By Tobi @ brag&butter
September 19, 2014
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Author Notes: As summer is drawing to a close, I am starting to crave hearty, warming and cozy foods. This pilaw is a franco-italian melange from red camargue rice and even redder paprika salsiccia sausage, with sweet red onions and fennel seeds. It's simple, delicious - and utterly "spoonable", plus it makes for a great next day lunch al desko.Tobi @ brag&butter

Serves: 2

  • 1 cup red Camargue rice
  • 2 medium sized red onions
  • 1 garlic clove
  • 125 grams Salsiccia con paprika (or any other paprika sausage)
  • 0.5 teaspoons smoked paprika
  • 1 teaspoon fennel seeds
  • 1 handful cherry tomatoes
  • olive oil
  • salt
  • pepper
  • a few sprigs fresh chervil
  1. Cut the onion in wedges and finely slice the garlic. Put on a heavy pan with olive oil and fry the onions and garlic until tender, add some salt from the start. Remove the sausage casing from the Salsiccia and form little balls (you can also push the meat out of the casing). Add the Salsiccia and let its fat melt into the onions. Meanwhile, using a mortar and pestle, roughly grind the fennel seed and add it to the pan, pepper and salt (the latter rather generously, since this is the salt the rice will absorb later). Turn up the heat and add the halved cherry tomatoes (I don’t bother peeling them) and let them melt. Then add the rice, give it a quick stir to cover the rice grains in the flavored oil, then add 1.5 to 2 cups of water and cover with a lid. Let everything come to the boil, then turn down to a low heat and let it simmer / swell for about 35 minutes until the liquid is absorbed.
  2. Loosen the pilaw with a fork and check for seasoning. Serve with a drizzle of fresh olive oil and not too finely chopped chervil.

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