Pea, rice and sausage stew

Ingredients

• 6 semi-smoked sausages
• 2 medium onions (300 g)
• 1 medium carrot (100 g)
• 1 medium green pepper (150 g)
• 50 ml oil
• 1000 ml water
• 150 g frozen peas
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 250 g rice
• 2 tablespoons tomato paste
• 5 garlic cloves
• 15 g fresh dill

Preparation

1. Preheat the oven to 200°C. Arrange the sausages on a baking tray and bake for 20 minutes, until browned. 2. Peel and chop the onions, carrot and pepper, then crush the garlic. Preparing the vegetables takes about 20 minutes. 3. In a pot, sweat the onion, carrot and pepper in 50 ml oil and 100 ml water for 8 minutes, until the onion turns translucent. 4. Add the frozen peas and 100 ml warm water. Add the salt, pepper, thyme and bay leaves, then cook for 8 minutes, until the peas start to soften. 5. Add the rice and 800 ml water. Cover the pot and cook over medium heat for 18 minutes, until the rice absorbs the water and the grains soften. 6. Stir in the tomato paste and crushed garlic. Cook for another 10 minutes, until the sauce thickens. 7. Submerge the sausages in the dish and cook for 5 more minutes. Turn off the heat and add the chopped dill.