By The Krautfather Main Dishes
September 24, 2012
3 tablespoons olive oil
1 cup finely chopped Vidalia onions
2 garlic cloves, minced
3/4 cup finely chopped carrots
2 cups coarsely chopped red and green bell peppers
2 cups coarsely chopped tomatoes
2 cups rice
3 cups beef stock (or vegetable stock)
1/2 teaspoon cayenne pepper
2 tablespoons cornstarch in 1/4 cup of water
1 cup fresh grated swiss, parmesan or muenster cheese
15 oz. fresh or canned Frank's Kraut
1Bring 3 cups of water to a boil in a heavy saucepan.
2Stir in 2 cups rice.
3Cover, reduce heat, and simmer for 45 minutes until rice is tender.
4Drain excess water if there is any.
5In another large saucepan, heat the oil.
6Add the onions, garlic and stir occasionally till the onions are translucent.
7Stir in the Frank's Kraut, carrots, and bell peppers.
8Stir for about 5 minutes, then add everything else except the cheese.
9Cover and simmer for 20 minutes, or until vegetables are tender.
10Mix the vegetable stew with the rice and sprinkle the cheese on top.
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