Here’s a recipe that’s long been a family favourite, but I’d found it tricky to calculate the carbs by weight as rice, vegetables and sausages are all in one dish. I’ve started using a brilliant new app that really helps to record your own favourite recipes and provide an accurate carb-count for them – Cook & Count Carbs. You just input the ingredients and quantity, and the app does the calculations for you. It’s invaluable for keeping a log of the carb-counts of your favourite recipes (especially if, like me, you have endless back-of-envelope maths scribbles lying around the kitchen) and helps you calculate
the carbs so that you can divide a dish into portions, not just weight.
Ingredients (serves 5):
Pack of 12 Cumberland chipolatas
225g (uncooked weight) Easy Cook long grain rice
400g can chopped tomatoes
450ml low salt vegetable stock
1 red and 1 yellow pepper, chopped
1 bunch of spring onions, chopped
1 tblsp rapeseed oil
½ tsp of smoked paprika
1 tsp dried mixed herbs
Method:
- Grill the chipolatas for 10-12 minutes until cooked, and set aside
- Heat the oil in a large pan, and stir in the smoked paprika and herbs
- Add the rice to the pan and stir so it’s coated in the oil
- Add the tomatoes and stock, cover and simmer for about 15 minutes, stirring from time to time
- Stir in the peppers and most of the spring onions, cover and cook for another 10 minutes
- When most of the liquid has been absorbed, add the cooked chipolatas and the rest of the spring onions to garnish
Carb-count:
46g per portion (one fifth of the whole dish)
