1. Heat the oil in a large, deep, heavy bottomed pan on a medium heat. Add the onion and cook for 15 minutes or until soft, adding a splash of water occasionally if they start to stick. Stir in the rice and chilli flakes.
2. Once the rice is well coated, add the cider and bubble for 2 - 3 minutes, then reduce the heat a little and add a ladleful of stock. Stir every now and then until the liquid has been absorbed. Add another ladleful and keep going until nearly all the stock has been used up and absorbed into the rice. If you run out of stock top up with water from the kettle until you have tender rice with a little ''''bite'''' to the centre.
3. Meanwhile, grill the sausages, chop into bite sized chunks and set aside. Put the low fat spread and mushrooms in a lidded saucepan. Lightly crush the garlic clove using the flat of a chef''''s knife and add to the pan along with the thyme. Cover and cook over a medium heat, shaking occasionally, until the mushrooms are softened and juicy then uncover and let the liquid evaporate off.
4. When the rice is ready, stir in the sausage, mushrooms, and parsley with the last ladleful of stock.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (256g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 277 (50%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 10.1g||51 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 81.7mg||25 %|
|Sodium 727.5mg||25 %|
|Potassium 658.4mg||17 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 44.4g|
|Protein 22.4g||32 %|
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Calories per serving: 558
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