Monday, June 29, 2009

Bacon & Kraut Casserole

I created this one quite unintentionally. I had some fresh mushrooms I wanted to cook up before they got old, so I started throwing together things we had in the kitchen. This is what came out of that effort, and Sherry LOVES it.

Ingredients

1 1/3 cup brown rice
2 2/3 cups chicken stock
1 onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
1 bell pepper, cleaned and chopped
1/2 pound fresh mushrooms, sliced
1 pound bacon, cut into bite-sized pieces
14 ounce can of sour kraut
2 cups mixed vegetables (corn, peas, carrots, butter beans, etc.)
cooking oil
salt & pepper

Directions

Begin cooking rice in chicken stock, following package directions. Set aside when done. Place bacon in skillet and cook till nearly crisp. Set aside. Heat oil in Dutch oven and begin coooking onion. After a couple of minutes, add the garlic, celery and bell pepper. Add mushrooms. Continue cooking until tender. Stir in mixed vegetables, bacon and sour kraut. Mix well, and continue cooking until all is well-blended and the vegetables are tender. Season with salt & pepper.

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