Ingredients
7
7 servings
- •0.25 cup olive oil
- •1.5 pounds fresh bratwurst links, casings removed
- •1 onion, halved and thinly sliced into half rings
- •1 teaspoon minced garlic
- •2 teaspoons fennel seed
- •1 (14.5 ounce) can Bavarian-style sauerkraut, undrained
- •3 cups uncooked white rice
- •1 tablespoon chicken soup base (paste)
- •6 cups water
- •0.25 cup raisins
- •1 teaspoon ground black pepper
Instructions
- 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.
Nutritional Facts
Per 7 servings
- Calories: 716
- Carbohydrate: 79g
- Fat: 35g
- Fiber: 4g
- Protein: 19g
- Sugar: 6g
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