Ingredients:

• 1.5 cup – wild Rice or brown Rice
• 1 onion, finely chopped
• 2 tbsp – oil
• 300 g – Rice
• 3 cups – water
• 1 Chicken stock cube
• 600 g – swede
• 200 g – Carrot
• 300 g – smoked spicy Chicken sausage
• 1.5 tsp – salt
• 3 tsp – cumin
• 2 tsp – Tabasco sauce

Method:

1. Cook the wild rice separately as it takes much longer than the other.
2. Allow to boil in plenty of water, covered, for approx 40 minutes. until it begins to crack up.
3. Finely chop onion.
4. Heat oil in a heavy bottomed saucepan and stir-fry onion and rice for approx 3 minutes.
5. Pour water and crumble in stock cube.
6. Allow to boil, covered for approx 5 minutes.
7. Peel swede and carrot and cut into 1 cm pieces.
8. Mix them into rice and allow to cook, covered, for a further 10 minutes approx. (Make in advance to this stage for better flavour).
9. Cut up the chicken sausage, add to the mixture.
10. Add all the remaining seasonings.
11. Cook for a further 5-10 minutes and serve.