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Bratwurst Rice Bake Recipe

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This recipe for Bratwurst Rice Bake is from The Austen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. extra-virgin olive oil
8 oz. fully cooked beer bratwurst, cut into 2 inch chunks
8 oz. package, sliced cremini mushrooms
2 stalks celery, cut into 1 inch pieces
1 bunch scallions, thinly sliced and white & green parts separated
2 t. chopped fresh thyme
2½ c. long-grain white rice
2½ c. low-sodium chicken broth
1/4 c. half-and-half
Kosher salt
1 c. grated Swiss cheese (about 4 oz.)
Directions:
Directions:
Preheat oven to 400º. 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 t. 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.

 

 

 

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