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German Rice

German Rice

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Natdiamond

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 716 kcal
  • 36%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 79g
  • 25%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1633 mg
  • 65%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

John V
6
1/12/2012

This was an excellent recipe. We all loved it. I used whole rice instead of white... and I used a little extra meat. When we came back from the bar later on in the evening we had some left overs and topped it with some BBQ sauce or some mustard and it was awsome!

southernscarb
4
5/3/2012

This was excellent. I think next time I will mix the rice and meat mixtures in the frying pan before serving just for the ease of serving but the meal was excellent.

ONIOND
2
8/29/2014

Excellent! Of course had to change a bit with what was on hand...I used ground sausage, not bratwurst, because I'm lazy. Also added some celery seed with the fennel. Not sure if my sauerkraut was Bavarian, it's sauerkraut I get from the refrigerated section in a bag. The sauerkraut tang was there but just toned down enough that it's not all you think of. I used beef base instead of chicken. I was generous with the raisins, and they did not taste like raisins when the dish was done, just delicious so don't leave them out :) Servings are very generous. Now I am wondering what subbing some beer for the water would taste like...? Thanks for the fabulous recipe!