15 ml (1 tbsp) turmeric
750 ml (3 cups) chicken stock
500 g boerewors or spicy sausage, sliced crosswise
30 ml (2 tbsp) olive oil
1 onion, chopped
Salt and pepper to taste
1 red pepper, thinly sliced
250 ml (1 cup) peas
125 ml (1/2) cup semi sweet white wine or chicken stock
1¼ cups Spekko Long Grain Parboiled Rice
125ml (1/2 cup) chopped flat leaf parsley
Preheat oven to 180°C and butter a medium casserole dish.
In a small saucepan over medium heat, stir together turmeric and stock. Bring to low boil then remove from the heat.
In a large pot over medium heat, heat oil and cook sausage stirring occasionally, until the sausage is browned. Transfer to a plate and keep warm.
Add onion to the pot and cook stirring often, until onion is translucent. Season with salt and pepper.
Add the red pepper and peas and cook, stirring for 1 minute to heat through.
Add wine and deglaze pan, using a wooden spoon to scrape the browned bits from the bottom of the
Stir in rice, parsley, stock, and sausage; bring to a boil; carefully transfer mixture to casserole dish and cover with foil. Bake for 45 minutes, or until liquid is absorbed. Remove foil and continue to bake for 10 minutes or until casserole is lightly browned on top. Sprinkle with parsley and serve.