Rice Casserole with Sausages
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice (lon rain rice)
- salt
- 2 onions)
- 500 g tomato (s)
- 3 tablespoon butter
- Black pepper from the mill
- 3 sprigs fresh basil
- 8 sausages, Viennese sausages
- Butter, for the mold
- 2 tablespoon breadcrumbs
- 100 g cheese, rated (e.. Gouda)
Print Recipe
Pin Recipe Instructions
- Add the rice with 600 ml of water and 1 teaspoon of salt, bring to the boil briefly and let it swell for 15-20 minutes with the least possible heat.
- Peel the onions and cut into small cubes. Score the tomatoes crosswise, scald with boiling water, chill, peel, core and remove the stems (if you don`t want to do the work, just leave the skin on, I do this more often). Fry the onions in 1 tablespoon butter until translucent. Add the tomato cubes, season with salt and pepper and let simmer for about 5 minutes.
- Cut the sausages into slices. Grease a refractory dish. Add 1/3 of the rice and spread it smoothly. Layer half of the tomatoes and sausages on top. Repeat the layers, the last layer should be rice. Sprinkle the casserole with breadcrumbs and grated cheese and top with flakes of butter. Bake for 30-35 minutes on the middle rack of the oven preheated to 200 degrees.
- Serve sprinkled with the basil cut into strips before serving. There is also a crispy green salad.
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