Bratwurst and Rice
"This is an amalgam of several recipes. The result is wonderful."
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 bratwursts
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cups brown ale
- 1 tablespoon colman dry mustard
- 1 cup basmati rice, uncooked
directions
- 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.
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Reviews
-
4 stars because DH loved this dish and made special mention of the presence of mustard, which he loved, pervading the rice; I liked it alright, it's just too robust of a taste for me. On the technical side, no indication of what to do with onions, so added them around step 6, browning them with the sausage. My timing didn't measure up to the ideal of 40 min (more like 70 minutes), and even though I cut the ale a 1/2 cup back , my simmering time was 30 minutes (step 10). Easy to prepare, though, a fun-to-cook-with-ale kind of recipe.
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.
