Prep Time:
10 mins
Cook Time:
55 mins
Total Time:
1 hr 5 mins
Servings:
7
Ingredients
Directions
Heat olive oil in a large pot over medium heat. Cook Bratwurst until browned, breaking it up into chunks as it cooks, about 10 minutes.
Stir in onions and garlic, and cook until onions are translucent, about 5 minutes. Mix in fennel seed and sauerkraut with juice, and allow the mixture to pan-fry for 2 minutes without stirring.
Stir in rice and soup base until incorporated, about 2 minutes. Stir in water, raisins, and black pepper. Bring to a boil and cook, stirring frequently, for 5 minutes.
Reduce heat to a simmer, and cook until rice is tender and almost all the water has been absorbed, about 30 minutes.
Cook’s Note
I like to use Bratwurst sausages in casing that I can remove before cooking instead of buying it ground. That way when I fry it in the pan and break it up, I can leave big chunks as well as smaller ground meat.
Alternate methods of cooking rice work just as well, like boiling until almost all of the water is even with the top of the rice mixture (no more floating rice), then remove from heat, cover and let sit for 15 minutes.
Nutrition Facts (per serving)
| 716 | Calories |
| 35g | Fat |
| 79g | Carbs |
| 19g | Protein |
ble>
