Brats and Rice

Bratwurst and rice with onion

I wasn't really prepared for the snow last week and didn't make it to the store...scouring the freezer and pantry were my only options. Rich's Aunt Patti sent us a whole box full of meat from the New Braunfels Smokehouse in Texas. We only had one item left...Bratwurst! I thawed it then started to create a very strange combination of flavors that turned out to be pretty tasty.

I wasn't sure how German meat and Spanish rice would go together, but I pulled melded the two flavors by adding a sweet note...the Woodchuck Cider. To balance the sweet...mustard and red pepper for some heat and tang. The dish came together and created a great one pot meal.





Brats and Rice
4 New Braunfels Smokehouse Brats
1 bottle Woodchuck Winter Cider
1 8oz. package Vigo yellow rice
1 medium yellow onion, peeled...keep whole
2 tablespoons yellow mustard
1 1/2 tablespoons olive oil
1/8 teaspoon red pepper flakes
salt and pepper

Heat oil and pepper flakes on medium in a heavy pot that has a lid. Roll onion in oil and season with salt and pepper. Cut the brats into 4 or 5 pieces and add to oil. Cook brats and onion until there is a good crust on the brats. Add cider, 1 cup of water, mustard and package of rice. Bring all to a boil, cover dish, turn heat to low and simmer for 20-25 minutes. It was that easy.

Onion Note: I have to keep the onion whole because Rich can't stand onions. For others who decide to make this I would suggest sauteing the onion in the oil before adding the brats.