Heat a large pan with 1/2 tbsp oil to medium-high heat. Cook sausages, turning for 8-10 minutes until browned.
2. Place rice in a saucepan and cover with hot water from the kettle. Simmer for 15-20 minutes, or until tender. Drain and rinse.
3. Slice leek, chop celery and capsicum. Remove sausages from pan, add vegetables along with crushed garlic and 1 1/2 tsp smoked paprika. Cook for 5 minutes over medium heat. Sprinkle over 1 tbsp flour.
4. Add tinned tomatoes, 1 cup water, stock cube and 1 tbsp vinegar. Bring to a simmer then return the sausages. Cook for a further 5 minutes or until sauce is thickened. Season with salt and pepper.
5. Cut broccoli into small florets and slice wombok. Lay on top of the stew, cover, and cook for further 3-4 minutes.
6. Roughly chop parsley.
Halve sausages and serve over brown rice. Top with parsley.
Brown rice 300g
Celery 1 stick
Green capsicum 1
tinned cherry tomatoes 1 tin (400g)
Baby Wombok 1/2
Parsley 1/2 bunch
From your pantry:
oil (for cooking), salt, pepper, garlic (2 cloves), smoked paprika, flour (plain or other), vinegar (white wine or balsamic), stock cube (of choice)