Bratwurst And Rice Recipes

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, garlic and bell pepper to skillet. Cover; cook 3 to 5 minutes, stirring once, until vegetables are crisp-tender.
• Stir in kielbasa, tomatoes, broth, salt and Cajun seasoning. Heat to boiling; stir in rice. Heat to boiling; reduce heat to low. Cook 8 to 10 minutes or until rice is tender. Fluff with fork before serving. Serve with pepper sauce.

Steps:

• Preheat the oven to 400 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the bratwurst, mushrooms, celery, carrot, scallion whites and thyme. Cook, stirring occasionally, until the mushrooms soften, about 4 minutes.
• Add the rice and cook, stirring to coat, 1 minute. Add the chicken broth, half-and-half and 1 teaspoon salt. Bring to a simmer, then cover the skillet and transfer to the oven. Bake until the rice is tender, about 18 minutes.
• Switch the oven to broil. Uncover the rice and sprinkle with the cheese. Broil until the cheese is browned and bubbling, about 2 minutes. Top with the scallion greens. Photograph by Antonis Achilleos

Steps:

• Bring a cup of water to a boil in a skillet that has a lid.
• Add the Brats.
• Don't pierce their skins.
• Simmer'til the water evaporates.
• Cut into 3/4 inch pieces.
• Heat olive oil in pan. Add Brats. When Brats are almost browned, add onions. Cook till they're translucent.
• Mix Ale and Mustard, add to skillet.
• Stir in Rice.
• Bring to a simmer.
• Cover, simmer 20 minutes.
• DON'T CHEAT! NO PEEKING!
• KEEP THE LID ON THE SKILLET, LET THE RICE COOK!
• Remove from heat, let rest 15 minutes.
• Fluff with a fork.
• Serve with a Baguette and a pint or two of ale.

Steps:

• Melt bacon grease in large skillet.
• Add brat pieces and brown over medium heat.
• Remove when they are no longer pink and set aside.
• Add additional bacon grease if necessary and add rice, carrots, garlic and onions and brown slightly. Rice should be brown, carrots beginning to soften and onions should be translucent.
• Add the the chicken broth, 1/2 can water and brats. Stir and cover. Simmer over med-low heat for 30-45 minutes, or until broth is absorbed and rice is fully cooked.

Steps:

• 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.