One-Pot Sauerkraut & Rice
Sauerkraut and rice is a healthy and filling dish with beautiful flavours. It is quick and easy to make and is a good vegan and gluten-free option. Sauerkraut and rice can be served as a vegetarian main or as a side dish to roasted meat, chicken and turkey.
Equipment
- 1 Medium size oven dish
Ingredients
- 450 g sliced sauerkraut
- 1/2 cup rice
- 1 onion finely chopped
- 2 tablespoons olive oil
- 2 bay leaves
- 1 tablespoon paprika
- 1-2 cups sauerkraut juice
- salt and pepper
For garnish
- 1/2 cup thinly slices fresh leak
Instructions
- Preheat the oven to 175°C/347°F.
- Meanwhile, soak the rice in water for 15 minutes and rinse it well. Rinse the sauerkraut to remove excess salt and slice it into thin strips. Peel and dice the onion. Reserve the sauerkraut juice because you will need it for cooking.
- Heat oil in the oven-safe dish in the oven and sauté the onion for a couple of minutes to release flavour, then add the rice. Saute until the rice is translucent, about 5 minutes. Stir occasionally.Add the sweet paprika and bay leaf. Saute them for 30-40 seconds. If you see the paprika changing colour, add a small splash of sauerkraut juice and stir to avoid the paprika burning.Place the sauekraut in the oven dish. Stir and saute for 10 minutes. Add one cup of sauerkraut juice to the dish, place the oven dish in the middle of the oven and cook for 15 minutes until the sauerkraut is caramelised.
- Garnish the plates with finely sliced fresh leek, chopped parsley and freshly ground black pepper on top.