Worsjuweel

 

Worsjuweel

Brief Description

A flavourful and satisfying one-pot bake where spiced rice and South African farmer's sausage steam together with sweet apricots in a gently spiced, turmeric-tinted sauce. An unusual but comforting casserole.

Key Details

Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: About 2 hours
Difficulty: Easy
Dietary: Contains gluten

Ingredients

500 g raw boerewors (South African farmer's sausage)
1 x 410 g tin apricot halves in juice
1 onion, chopped
1 green capsicum, chopped
200 g raw long-grain rice
2 tbsp vegetable oil
2 tsp mild curry powder
½ tsp ground turmeric
500 ml boiling water
2 tbsp fruit chutney
½ tsp salt
Pinch of black pepper

Method

1. Heat the oven to 180°C fan (200°C conventional).

2. In a large frying pan, heat the oil over medium heat. Add the chopped onion and capsicum and sauté until the onion has softened.

3. Push the vegetables to one side of the pan. Add the curry powder and turmeric to the cleared space and let them cook for 30 seconds to release their fragrance, then stir them into the vegetables. Take care not to let the spices burn.

4. Pour in the boiling water and add the chutney, salt, and pepper. Bring to a simmer and let it bubble for 2 minutes.

5. Meanwhile, cut the boerewors into bite-sized pieces and place them in the base of a 2-litre casserole dish.

6. Sprinkle the raw rice evenly over the sausage pieces.

7. Pour the hot onion and spice mixture from the pan evenly over the rice and sausage.

8. Scatter the apricot halves over the top, then pour in all the juice from the tin.

9. Cover the casserole dish with its lid and bake in the preheated oven for 1½ to 2 hours, or until the rice is tender and the liquid is absorbed.

10. Stir gently to combine and serve warm.

Storage

Freezer: Yes, for up to 2 months.

Serve with

• A dollop of plain yoghurt or sour cream

• A fresh green salad or steamed greens

Source

Adapted from a recipe by Rainbow Cooking.

Tags

main, sausage, casserole, winter