Tomatoes with Sauerkraut: A Casserole

December 22, 2015


Author Notes: With a bunch of kraut still hanging out in the back of my fridge, and some winter fridge tomatoes, I had to find a way to combine them…

Be careful. Hot and tasting heavily of kraut, you can eat it all in one sitting!
cookingwithleftovers

Serves: 4

Ingredients

  • 1 cup sauerkraut, with 1/4 cup juices
  • 2 cups fresh tomatoes, chopped, with juices
  • 1/2 cup brown rice
  • 1/2 cup water
  • 1/4 cup Parmesan, shredded
In This Recipe

Directions

  1. Combine the sauerkraut, tomatoes, and rice in a casserole pan. Season well.
  2. Cover and bake at 425 degrees for 45 minutes, or until the water is all gone and the rice is done.
  3. Uncover and sprinkle the top with Parmesan. Bake for a few more minutes until the cheese is melted.
  4. This is super krauty. You can use the juice if you want it to really taste like kraut, or you can substitute it for water, or you can wash your kraut if you want it to be less on the kraut side. I like my mouth to water.

More Great Recipes:
Casserole/Gratin|Vegetable|Tomato|5 Ingredients or Fewer|Fall|Winter|Vegetarian|Side

Reviews (1) Questions (0)

1 Review

Meli April 20, 2017
This was very tasty, and now craveable. much better the next day too! I added some<br />Cooked Chopped green beans for more texture at the end. Next time maybe chickpeas. Seemed to need double the liquid for rice to get cooked sufficiently.. Will definitely make again!