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Vegetarian sausages & rice salad

  • 0:20 Prep
  • 0:35 Cook
  • 4 Servings


  • 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 teaspoons olive oil
  • Tomato relish, to serve


  • 1
    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.
  • 2
    Meanwhile, cook the rice according to packet instructions. Set aside to cool.
  • 3
    Combine the cooled rice, corn, cucumber, capsicum, tomatoes, shallots and dressing in a bowl.
  • 4
    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.

Source: taste.com.au


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