German Rice You Have To Try

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German Rice

"A delicious mixture of some traditional German ingredients makes for instant and easy comfort food."

Ingredients :

1/4 cup olive oil
1 1/2 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
1 teaspoon ground black pepper
1/4 cup raisins

Instructions :

Prep : 15M	Cook : 7M	Ready in : 1H5M

In a large pot over medium heat, heat the olive oil, and cook the skinned bratwurst until browned, breaking the sausage up into chunks as it cooks, about 10 minutes. Stir in the onions and garlic, and cook until the onions are translucent, about 5 more minutes. Mix in fennel seed and sauerkraut with juice, and allow the mixture to pan-fry for 2 minutes without stirring.
Mix in the rice and soup base, and stir until the rice is colored and the soup base is incorporated, about 2 more minutes. Stir in water, black pepper, and raisins, and bring to a boil; cook for 5 minutes, stirring frequently. Reduce heat to a simmer, and cook until rice is tender and almost all the water has absorbed, about 30 minutes.

Notes :

I like to use bratwurst sausages, and remove the skins 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 forms of rice cooking 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.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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