Sausage and Corn Pilaf

Ingredients

• 2 tablespoons Oil
• 6 Sausages (I used beef)
• 1 Onion, diced
• 1 Celery stalk, diced
• 1 Carrot, diced
• 1 teaspoon Cumin
• 1/2 teaspoon Paprika
• 1 teaspoon Tumeric
• 1 1/2 cups Basmati rice
• 3 cups Stock (I used half beef half water)
• 1 Cob of corn, kernels removed
• 1/4 cup Currants
• Natural yoghurt to serve

Directions

1. In a large, deep frying pan, heat olive oil on high.
2. Cook your sausages, turning regularly, until browned and cooked through.
3. Remove from pan and set aside, covered to keep warm.
4. Using some of the sausage fat in the pan (depending on how much fat your sausages cook out) saute onion, garlic, celery and carrot on medium heat until onion is translucent.
5. Add the cumin, paprika and tumeric and stir through until fragrant.
6. Add the rice and stir until coated.
7. Add stock and reduce heat to medium-low.  Cover and leave to simmer gently for 12-15 minutes or until stock is absorbed and rice is cooked.  You may need to add more water – check on your rice as needed.
8. Slice up sausages and add to rice, together with currants and corn.
9. Serve with natural yoghurt or raita and cucumber slices or coriander.