Friday, November 11, 2011

Gluten-Free Friday Rice, Meat, and Sauerkraut

Gluten-free recipe for

When Hubby and I were first married, he thought this was the most disgusting sounding combination 'til he actually tried a bite. Now he loves this dish and requests it if I haven't made it in a while! :-)

The below is a Hungarian dish that my mom claims I turned into a Mexican meal because I added kidney beans to it, but she likes it better that way, and so do we! :-)

Rice, Meat, and Sauerkraut

3 C Rice, cooked (more or less, depending upon family size and casserole dish you're using)
Ground Beef or Pork (Turkey works, too)
2 cans Red Kidney Beans, rinsed
Fresh Garlic, minced
Pepper to taste (I used Cayenne, but it calls for Black Pepper)
A few shakes of Paprikas (Opt)
1 large jar/can of Sauerkraut (The one with only salt, NOT caraway seeds), mostly drained

Grease casserole dish. Spread about 1/2 the rice in bottom, reserving the remainder for the top layer.

Brown the meat with garlic in a little water (or you can use olive oil). Add kidney beans and cook a little longer. Season with pepper. Spoon over rice.

Cook sauerkraut. Layer over meat.

Top with remaining rice. Cover and place in oven @ 350 for 30 min to allow flavors to blend and cook together.

Serve and enjoy!

Note: I don't add salt 'cuz there's enough in the sauerkraut. Also, if you use enough or a lot of garlic, you won't miss the salt! :-)

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