Vegan Sausage, Red Pepper and Brown Rice Casserole Recipe

Vegan Sausage, Red Pepper and Brown Rice Casserole Recipe
I’m drooling just thinking about this casserole and how good it was. I was planning on serving it with veg, but we ended up just serving it with crusty bread to mop up the juices. It was delicious and really filling. I’m looking forward to trying this again very soon.
I was inspired to make this rice dish after a trip to Milan and a visit to Riso Gallo, the rice people. Riso Gallo are a family name in Italy, with a reputation for superior quality rice. They are the brand that chefs and anyone who really enjoys cooking look for. They’re famous for their risotto rice, but they actually have a huge range of products including mixed grain products such as spelt, barley and quinoa. They also sell a pronto range for quick midweek meals. A good selection of their range is available from Ocado. Other supermarkets stock their products, but you won’t find such a big range. Try your favourite online supermarket, type Gallo into the search box and add some to your basket to try.
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Riso Gallo

Along with a few of my blogging buddies, I visited the Riso Gallo headquarters in Robbio Lomellin near Milan. The company was established in Genoa by Giovanni Battista in 1856, but they later moved to Milan. They are still owned and run by the same family. The charming Carlo Preve showed us around and we started our tour by attending the morning rice check, which is in addition to the standard checks in their manufacturing process. Yes they check the quality of the rice every morning! These people really care about their rice.

We visited their manufacturing plant to see the processes the rice goes through and how they test the quality of it there too. We had a quick look in their development kitchen and the area where testers try new dishes and rice blends. Of course that’s hush hush, so I won’t be sharing any of that.

Riso Gallo

 

Rice market

We also visited a rice market where farmers or their representatives meet each week to decide the price of rice. There’s a rice market every day in the region and the price is constantly changing. It’s a total bidding war. Samples of rice are checked and the bidding begins. Riso Gallo buy their rice from local farmers at this market and a transaction happened while we were there, it was very exciting.

 

Riso Gallo

 

Riso Gallo
Rice lunch

We had lunch at AntoeRobi Restaurant where the chef used a variety of Riso Gallo rice and grains to produce a heavenly lunch. I’m going to try and recreate some of the dishes myself, but that’s for another day. I was served veggie dishes, but the other members of the group weren’t veggie so they tweaked the recipes for me.

AntoeRobi Restaurant
We started with a creamy rice salad in a homemade mayonnaise with olives on a slice of grilled Amalfi Lemon. This was made with long grained rice. The next dish was a warm rice salad in little jars cooked with a good flavoured stock and mixed with micro bites of vegetables and fresh dill. This was made with Gallo Riso 3 Grain Rice (rice, spelt and barley). The next dish (not in the photo) was a fresh truffle and parmesan risotta made with Gran Riserva, which is a risotto rice that is matured for a year. We finished with a rice pudding topped with a strawberry puree which was made with Riso Gallo Special Dessert Rice, oh and I must not forget the glass of Limoncello that they make on the premises. 
 
It was all delicious and it was really interesting to try a wide variety of rice and to see the big difference between them. I don’t think I really appreciated what a wide variety of rice is available and how important it is that you choose the right type.
Vegan Sausage, Red Pepper and Brown Rice Casserole Recipe

 

Which rice is best in a casserole?

The answer is brown rice. It has more fibre than white rice and has a bit more bite.

Riso Gallo kindly sent me a selection of their rice, including their brown rice, to try. Some of their rice is pre-prepared and flavoured which is great for midweek meals. I particularly loved the quick curried rice they sell, but unfortunately they don’t sell it here in the UK yet. Cooper and I loved it. It was creamy and had the flavours of a well spiced dal.

For my casserole I used Riso Gallo brown rice. When cooked into my dish it still had a little bit of a chew which was rather nice. A soft creamy rice like an arborio wouldn’t have been good in this sausage dish. You need that bit of substance. I also used Linda McCartney sausages which are suitable for vegans, but you can use your own favourite sausages and added red peppers and spices for flavour.

 

Vegan Sausage, Red Pepper and Brown Rice Casserole Recipe

If you love an easy one pot or bake like this, try my Veggie Sausage, Lentil & Red Pepper Bake, my Sticky Red Onion Sausage Bake with Gravy or my Rich Tomato & Roast Vegetable Pasta Bake.

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Vegan Sausage, Red Pepper and Brown Rice Casserole

Vegan Sausage, Red Pepper and Brown Rice Casserole
A rich rice, red pepper and sausage casserole that will become a favourite in your home too. This one-pot dish has a tomato and spiced sauce. Make sure you have some crusty bread to mop it up!

 

Ingredients
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 red bell pepper, halved, deseeded and sliced
  • 8 veggie sausages
  • 360g/2 cups brown rice
  • 1 litre/4 cups vegetable stock. Add more as you go if you think you needs it. You can add a little more stock or hot water.
  • 400g/2 cups tinned chopped tomatoes
  • 5 tbsp tomato puree
  • 2 tsp ground cumin
  • 1 tsp paprika
  • a good grinding of salt and pepper
Instructions

1. In a casserole pan saute the onion and garlic in the olive oil for a few minutes, then add the peppers and cook gently for a few more minutes until they start to soften.2. Add the sausages and cook until starting to brown.
If the vegetables are catching or sticking a little, you can lift them out into a bowl and add them back in once the sausages are cooked, but I didn’t need to.
3. Add the rice, tomatoes, puree, stock and spices. 4. Cook for about 30 minutes until the rice is cooked, but still has a little bite. Add a some more stock or hot water if you need to.5. Serve with vegetables and some crusty bread to mop up the sauce. 6. Enjoy!.

 

Details

Total time:
Yield: serves 3-4

 


Disclosure: Riso Gallo organised a trip to their Headquarters and send me some rice to try. They did not expect a positive review and any opinions expressed are my own.