Cervelas with rice and lime


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
200°C oven


  • 1 cervelas de Lyon (pork cooking sausage with pistachios)
  • 3 bulb spring onions with stems
  • 200 g basmati rice
  • 100 ml white wine
  • 300 ml brown chicken stock
  • 1 generous handful rocket
  • 3 tablespoons olive oil
  • 2 limes
  • Salt

1 baking dish

1 sheet baking paper

1 chopping board


Slice the cervelas into rounds.

Thinly slice the bulb spring onions.

Preheat the oven to 200°C.

Brown the slices of sausage in the baking dish over medium heat and then add the sliced onions and rice. Pour in the white wine and chicken stock, cover with a sheet of baking paper pierced in the middle, and bake in the oven for 15 to 20 minutes.

Dress the rocket with the olive oil, scatter over the dish, and serve with the limes. Season at the table – the cervelas might be salty enough to season the dish.