Creamy Veggie Rice with Sausages

This is a quickie meal that can be made in 15 minutes. If you thought I was going to start this Food page with an extremely elaborate gourmet meal, I’m sorry to disappoint you. But, you know, many times the simplest things turned out to be the tastiest ones. This was the case when I was looking into the fridge thinking about what I could grab to cook lunch. And so, I decided to finish that jar of basmati rice that I found placed at the fridge door. The rest is history, how fast it went!
On a side note, I want to say that I don’t use to make fried rice or add any kind of grease (like butter or oil) during cooking – sorry to disappoint you again. I usually add extra virgin olive oil at the end.
Saying this, you won’t be surprise anymore if I tell you the first thing I do is put a pan in the stove with some water to boil. In the meantime, I cut and chop an onion and a few cloves of garlic (I use it a lot in everything) and throw in the pan together with the seasonings – salt, oregano, parsley and turmeric – this yellow Indian Saffron gives a distinct flavor and color to the rice and is known for its anti-inflammatory proprieties that help treat digestive disorders and it’s also being investigated for benefits in others clinical pathologies. And hey, it looks good and especially tastes good, so I like it!

While I’m saying all this, I washed and cut a bunch of asparagus and together with the pre-washed rice I added to the boiling water. You are free to use any and as many other veggies you want, today I just want asparagus.
The basmati rice needs some attention, if you just throw it in the pan and leave it to cook by itself, it probably start to stick to the bottom very easily. I don’t like to cook it in a lot of water, to keep it a little crispy, so the water should only be covering the rice. If it needs you can still add some water but this rice cooks fast.

Since this is going to be the main meal, I want to add some protein to it. I pick up this vegetarian sausages, but any kind can be accepted.

I like those because it has sun-dried tomatoes and are somehow spicy, which increases the rice flavor.

Here is what the rice looks like so far. It’s almost done!

I cut the sausages into more or less thin slices like this:

And throw them all in the pan. Yum yum.

And now it comes the creamy quintessence of this rice, its epitome, the ultimate plus. Are you ready?

Oh yes, nothing else than heavy cream. Delicious!

At this time, you can remove from heat and just let the warm pan do the job with the cream and sausages.

Smells really good. Now add the olive oil just for the kicks.

Et voila, enjoy!

Creamy Veggie Rice with Sausages
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 1 onion
  2. Garlic (as pleased)
  3. Basmati rice (2 cups serves 4 people)
  4. Bunch of asparagus
  5. Vegetarian sausages cutted into slices
  6. 1 cup of heavy cream (or more if you feel like it)
  7. Seasonings (salt, turmeric, oregano, parsley)
  8. Extra virgin olive oil
  1. Bring 3 cups water into a boil in a pan, add the onion and garlic, both chopped, the seasonings (salt, pepper, turmeric, oregano), the rice (previously washed) and asparagus cut in small pieces. Let it cook for around 10–12 minutes, stirring frequently.
  2. Add the heavy cream and sausages (sliced) and remove from heat, allowing 2 more minutes to mix the flavors.
  3. Drizzle some olive oil and serve warm with a side salad.
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2 Responses to Creamy Veggie Rice with Sausages

  1. Looks awesome!


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