Ingredients:
200-300g rice (see notes for using brown rice)
900g water
8 lean beef sausages
trimmed green beans or broccoli florets (optional)
1 large brown onion - peeled and quartered
30g organic olive oil
2 carrots - washed and sliced into rounds (or half rounds if big carrots)
250g water
2 tsp chicken stock (see notes)
1 tsp curry powder (or to taste)
salt and pepper to taste
2 level tbsp white spelt flour or corn flour
2-3 tbsp water
Method:
Weigh rice into basket and rinse well. Add 900g water to bowl and insert rice basket.
Place sausages into varoma dish - 4 across bottom and 4 on top (laying in opposite direction to those below). Place green veg in varoma tray.
Fit varoma to TMX lid and cook for 16-18 minutes at varoma temp, speed 4. Remove varoma and set sausages aside to cool a little. Place rice in thermoserver and top with green veg. Rinse bowl and dry.
Place onion into bowl and chop for 3 seconds on speed 5. Scrape down sides, add oil and saute for 3 minutes at 100 degrees on reverse speed 1.
Add carrot, 250g water, chicken stock, curry powder and salt and pepper. Cook for 15 minutes, 100 degrees, reverse speed 1. While this is cooking slice each sausage into 4-6 pieces. Mix the flour and water together in the MC to form a paste.
When the TMX has finished cooking add the sausages and flour paste and cook for a further 3 minutes at 100 degrees, reverse speed 1.
Plate with the steamed rice and greens. Enjoy!
Notes:
Chicken stock paste can be made easily in the TMX. There is a good recipe in the My Way of Cooking book.
If you wish to use brown rice then you need to add 1200g of water to the TMX and cook the rice for 17 minutes before adding the varoma and cooking for a further 16-18 minutes.
members comments
Frozzie - Was quite tasty.. Had it with Brown Rice and peas and followed Chelsea's cooking tip for Brown rice and when to add varoma.
