- 8 pork sausages, pricked a few times with a fork
- 2 star anise
- 0.5 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp whole cardamom pods
- 2 fresh bay leaves
- 7.5 g fresh thyme, leaves picked
- 3 red onions, sliced
- 0.5 tsp smoked paprika
- 1 tsp white caster sugar
- 2 tbsp balsamic vinegar
- 250 g long grain wild rice
- 200 g frozen broad beans, blanched and podded
- 200 g cherry tomatoes, washed and halved
- 14 g fresh flat-leaf parsley, leaves picked, washed and roughly chopped
- 7 g basil leaves, roughly torn
Put the rice in a pan with 600ml cold water. Bring to the boil then cover and simmer on a low heat for 15-18 minutes. Remove from the heat and let rest for 5 minutes.
Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4. Heat a large ovenproof frying pan over a medium heat. Add the sausages, 1 of the star anise, the fennel seeds, cumin, ½ of the cardamom, 1 bay leaf and half of ½ of the thyme. Cook for 2-3 minutes, until golden. Add 3 tablespoons of water, cover with a lid and transfer to the oven. Cook for 15 minutes.
Heat a separate large nonstick frying pan over a medium heat. Add the onions, the remaining thyme, bay leaf, star anise, cardamom, and the smoked paprika. Cook, covered, for 5 minutes to soften. Add the sugar and balsamic vinegar, bring to the boil then reduce the heat and let simmer for 10 minutes until the mixture is sticky and caramelised.
Meanwhile, in small pan add the tomatoes and broad beans and cook over medium heat for 2 minutes, until warmed through. Stir through the cooked rice, parsley and basil. To serve, divide the rice between plates and top with the sausages and caramelised onions.