Best Bratwurst With Collards And Rice Recipes

BRATWURST AND RICE

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.

BRATWURST RICE BAKE

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

DIRTY RICE STUFFED COLLARDS

Steps:

• Preheat the oven to 350 degrees F.
• Sauce:
• Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened. Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper. Let simmer for 15 minutes.
• Filling:
• Heat the oil in a heavy-bottomed saute pan over medium-high heat. Add the pork and brown. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper, to taste. Add the chicken broth and cayenne. Stir in the cooked rice and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan. Taste and season with salt and pepper, if necessary.
• In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes. Drain and rinse with cold water.
• Lay a collard leaf out on a flat surface and add 1/4 cup of the dirty rice into the center. Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves. If there are any remaining leaves you can chop them up and add to the sauce.
• Pour a 1/2-inch layer of sauce into a 13 by 9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce. Pour the remaining sauce over the stuffed collards and cover with foil. Bake in the preheated oven for 40 minutes. Remove from the oven and serve.

BRATS N RICE

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.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.