1. Bring a cup of water to a boil in a skillet that has a lid. 2. Add the Brats. 3. Don't pierce their skins. 4. Simmer'til the water evaporates. 5. Cut into 3/4 inch pieces. 6. Heat olive oil in pan. Add Brats. When Brats are almost browned, add onions. Cook till they're translucent. 7. Mix Ale and Mustard, add to skillet. 8. Stir in Rice. 9. Bring to a simmer. 10. Cover, simmer 20 minutes. 11. DON'T CHEAT! NO PEEKING! 12. KEEP THE LID ON THE SKILLET, LET THE RICE COOK! 13. Remove from heat, let rest 15 minutes. 14. Fluff with a fork. 15. Serve with a Baguette and a pint or two of ale. ---------------------------------------------------------------------------
Nutrition
Ingredients
