This recipe is part 3 of the Autumn Warmers series: slow, gentle, restorative cooking for colder days.
The inspiration for it came from Cooking for Levi. I adapted my ingredients to what I had on hand at home.
It hit the mark and more, turning out so good. Either a tagine or a Dutch oven can be used for the recipe.
Why it works: Moist heat + a tight lid trap steam, giving tender grains and proteins with minimal Maillard browning (fewer AGEs). Acidic add-ins (lemon, yogurt) further blunt browning chemistry.
Serves: 4 Prep: 10 min Cook: up to 35 min
Ingredients:
2 free-range eggs
125-150g white rice (I used a mix of what I had at hand in my home)
4 chicken sausages (or beef/pork)
125-150g greens (broccoli, green beans, sugar snaps, baby bok choy)
500 ml chicken stock
4-5 big shiitake mushrooms
Method:
Wash the rice and add it to a pot with the chicken stock. Set the heat to low to medium and bring to a boil.
Wash and trim the greens and shiitake mushrooms, then dry them; set aside.
Cut the sausages into four chunks. Add them to the pot.
* If you’re using white rice, you can cook the veggies, sausages and the greens all together.
* If you’re using black rice or a mix, add the sausages when the rice is cooked halfway through, and the greens when the rice is almost done. This way, you avoid overcooking them.
Serve warm, topped with poached or soft-boiled egg.
Substitutions
Protein: Swap sausages for tofu cubes or leftover roast chicken.
Greens: Spinach, peas, or other greens at the end.
Finishers: Lemon zest, yoghurt dollop, or sesame oil drizzle.
Storage: 3 days chilled; reheat with a splash of stock.
Read next
Why this technique works:
More Autumn Warmers: Duck livers with polenta and greens, and Four friends’ fish stew
Browse all recipes: Recipes collection
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xx, Ana