Vegetarian Sausages & Rice Salad Recipe
2 corn cobs, husks and silk removed
1 cup (200g) wild rice blend
1 Lebanese cucumber, chopped
1 red capsicum, deseeded, chopped
4 ripe tomatoes, chopped
4 shallots, diagonally sliced
1/4 cup (60ml) purchased French dressing
8 Sanitarium vegetarian sausages
2 tsp olive oil
Tomato relish, to serve
Heat a barbeque plate on a medium heat. Wrap the corn in foil. Barbeque, covered, turning occasionally for 20 minutes, until cooked. Set aside to cool. Cut either side of the cob to remove the kernels.
Meanwhile, cook the rice according to packet instructions. Set aside to cool.
Combine the cooled rice, corn, cucumber, capsicum, tomatoes, shallots and dressing in a bowl.
Toss the soy sausages in the oil. Add to barbecue plate and cook for 10-15 minutes or until browned and heated through. Serve with the rice salad and top with tomato relish.
Zap me: Rinse rice. Place in a microwave safe bowl. Cover with water - about 2cm above the rice. Cover with a double layer of plastic wrap and cook on High for 5 mins, then Medium for 9 mins.
Gas barbecues offer fast heat so if you’re into spontaneous outdoor cooking then it’s the choice for you.