Serves 4
Ingredients
1 litre homemade chicken stock
1 teaspoon oil
1 brown onion diced
1 medium carrot, diced
2 short rasher bacon, diced (optional)
2 teaspoons short grain rice
2 cups homemade sauerkraut
white pepper (to taste)
garnish with chopped parsley
Method
Heat oil and fry onion until translucent. Add the carrot and bacon, fry for 30 seconds. Add the chicken stock and bring to boil. Add the sauerkraut and rice, bring back to the boil.
Stir regularly to prevent the rice from sticking to the bottom of the saucepan. Turn down to a low heat and simmer gently until rice is cooked. Add pepper to taste and garnish with chopped parsley.
Author
Vera Herman
Greensborough