Cervelas with rice and lime

• 1 cervelas de Lyon (pork cooking sausage with pistachios)
• 3 bulb spring onions with stems
• 200 g

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