This recipe combines the flavor of Polish
sausage with the sauerkraut, wine and mustard
of German cooking.
| Viennese Rice | Serves 4 | |
| x | ||
| 1 small onion, minced | ½ cup dry white wine | |
| 2 tbsp. olive oil | 3 cups water | |
| 2 cups long grain rice | ¼ lb. smoked Polish sausage, sliced | |
| ½ cup sauerkraut | 3 tbsp. Dijon mustard | |
| 2 tbsp. caraway seeds | freshly ground pepper | |
| x | ||
| Sauté onion in oil in a large iron skillet over medium heat. Add rice and | ||
| cook for 1 minute. Add sauerkraut and cook for 2 minutes. Add caraway, | ||
| wine, water, sausage and mustard and bring to a boil. Lower the heat and | ||
| simmer until rice is cooked and water is absorbed, about 25 minutes. Add | ||
| more water if necessary. Season with pepper and serve. | ||