Cheesy sausage, rice and cauliflower casserole
1 medium, chopped
Chicken sausage, cooked without added fat
170 g, (cooked), roughly chopped
Brown rice, dry
¾ cup(s), (150g)
280 g, florets, frozen, thawed
Light tasty cheese
⅔ cup(s), grated, grated, (80g)
2 tsp, frozen
Chicken stock cube
2 individual, salt-reduced, (to make 3½ cups (875ml) chicken stock)
1 x 3 second spray(s)
- Lightly spray a large ovenproof frying pan or flameproof casserole dish with oil and heat over medium-high heat. Cook onion and garlic, stirring occasionally, for 5 minutes or until softened. Add sausages and cook, stirring, for 3 minutes or until lightly browned.
- Stir in rice and 3 cups (750ml) stock. Season with salt and pepper. Bring to the boil. Reduce heat and simmer, covered, for 30 minutes. Stir in cauliflower, cover and simmer for a further 5 minutes or until cauliflower and rice are tender.
- Meanwhile, preheat oven grill to high. Whisk flour and remaining stock in a medium bowl until smooth. Stir into rice mixture and cook, stirring, over medium-high heat for 2 minutes or until sauce boils and thickens.
- Sprinkle cheese over casserole. Place under grill for 1-2 minutes, until cheese is melted. Serve.