This recipe is from a cookbook I got in a Humble Bundle for my natal anniversary. The book is entitled Bowls : Recipes and Inspirations for Healthful One-Dish Meals and is by Molly Watson. I’m not sure where it’s available from, but many recipes looked good. As I’m an acknowledged Reuben-lover, this particular one spoke to me. I got the rye kernels from Amazon.
- 1 Tbsp canola oil
- 1 onion, finely chopped
- 1/2 tsp salt
- 1 tsp caraway seeds
- 1 c rye kernels
- 3 c chicken or vegetable broth
- 1/2 tsp freshly ground pepper
- 1/2 c mayonnaise
- 2 Tbsp ketchup
- 2 tsp prepared horseradish
- 1/2 - 1 tsp hot sauce
- 1/2 tsp Worcestershire sauce
- 1/4 tsp mild paprika
- 1 c drained sauerkraut
- 2 medium dill pickles, chopped
- 1/2 c shredded Swiss cheese
- 8 oz pastrami, chopped
- Make the pilaf.
In a large frying pan over medium-high heat, warm the oil. Add the onion and salt and cook, stirring occasionally, until the onion is soft, about 3 minutes. Add the caraway seeds and cook, stirring frequently, until the caraway smells toasted, about 2 minutes. Add the rye kernels and stir to combine. Pour in the broth, bring to a boil, cover, turn the heat to low, and cook until the kernels are tender to the bite, about 45 minutes. Stir in the pepper and remove from the heat. Cover to keep warm.
- Make the dressing.
In a small bowl, combine the mayonnaise, ketchup, horseradish, hot sauce to taste, Worcestershire sauce, and paprika and stir to mix well.
- Prep the sauerkraut.
Using your hands (or wrap the sauerkraut in a clean kitchen towel), squeeze out as much excess moisture from the sauerkraut as possible.
- Prep the toppings.
- Chop and heat the pastrami.
Put the pastrami in a small frying pan, cover, place over medium-low heat, and heat, uncovering to stir once or twice, until hot, 2 to 3 minutes.
- Assemble the bowls.
Divide the pilaf among four bowls. Top with the pastrami, pile on the sauerkraut, and sprinkle on the pickles. Drizzle
with the dressing, strew with the cheese, and serve.