Station 14 Johnsonville® Brat Rice Soup
Servings
Cook Time
Station 14 Johnsonville® Brat Rice Soup
This firehouse used a de-cased JOHNSONVILLE® Bratwurst to give this comforting stew a wonderful flair of spice and color and of course, amazing flavor! A finalist recipe in the October 2015 Firehouse Cook-off Challenge between Birmingham Fire & Rescue station #4 and station #14.
Ingredients
-
1
package
(19 ounces) JOHNSONVILLE® Original Brats, casings removed
-
2
tablespoons
olive oil
-
3
garlic cloves, minced
-
1
large
onion, thinly sliced
-
2
red or yellow peppers, cut 2-inch strips
-
3
cups
water
-
1
cup
chicken broth
-
1 1/2
cup
wild rice or white rice
-
1
cup
mozzarella cheese
-
1
cup
Parmesan cheese
-
1/4
cup
chopped fresh parsley
Directions
In a large stock pot over medium heat, cook and stir brats in oil; breaking into large pieces. Cook and stir until browned; about 8-10 minutes.
Add the garlic, onions and peppers. Cook and stir until tender; about 5 minutes.
Add the water, broth and rice. Increase heat to medium-high; cook and stir until pasta is tender and liquid has thickened; about 20-25 minutes.
Turn off heat and stir in mozzarella cheese.
Sprinkle with Parmesan cheese and parsley.
Option: Substitute 1 1/2 cups Penne pasta for rice.
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