This hearty, flavorful dish combines the tangy kick of sauerkraut with the nutty richness of basmati brown rice, seasoned with a medley of aromatic spices. Perfect as a comforting main or a vibrant side dish, it’s both wholesome and satisfying!
Ingredients
- 1 cup basmati brown rice
- 1 1/2 cups sauerkraut, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 cups vegetable or chicken broth (or water)
- Salt to taste
Preparation
Cook the Rice:
Rinse the basmati brown rice under cold water until the water runs clear. In a pot, bring the vegetable or chicken broth to a boil, add the rice, and reduce the heat to low. Cover and cook for about 30–35 minutes or until the rice is tender. Fluff with a fork and set aside.
Sauté the Aromatics:
In a large skillet, heat olive oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Stir in the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
Add the Sauerkraut:
Mix in the chopped sauerkraut, stirring well to combine with the onion and garlic mixture. Cook for 5–7 minutes to let the flavors meld.
Season the Dish:
Sprinkle the black pepper and red pepper flakes over the sauerkraut mixture. Adjust the salt to taste, keeping in mind that sauerkraut is naturally salty.
Combine with Rice:
Add the cooked brown rice to the skillet and toss everything together until the rice is fully coated with the sauerkraut and spice mixture. Cook for another 3–5 minutes on low heat, letting the flavors blend beautifully.
Serving Suggestions:
Serve the cabbage rice warm, garnished with a sprinkle of fresh parsley or a drizzle of olive oil for extra richness. It pairs wonderfully with grilled meats, roasted vegetables, or a dollop of plain yogurt on the side.
Here’s to a satisfying and delicious meal—dig in! 🥄
