Ingredients

• 3 tablespoons extra-virgin olive oil
• 8 ounces fully cooked beer bratwurst, cut into 2-inch chunks
• 1 8-ounce package sliced cremini mushrooms
• 2 stalks celery, cut into 1-inch pieces
• 1 carrot, cut into 1-inch pieces
• 1 bunch scallions, thinly sliced (white and green parts separated)
• 2 teaspoons chopped fresh thyme
• 1 1/2 cups long-grain white rice
• 2 1/2 cups low-sodium chicken broth
• 1/4 cup half-and-half
• Kosher salt
• 1 cup grated Swiss cheese (about 4 ounces)

Instructions

1. Preheat the oven to 400 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the bratwurst, mushrooms, celery, carrot, scallion whites and thyme. Cook, stirring occasionally, until the mushrooms soften, about 4 minutes.
2. Add the rice and cook, stirring to coat, 1 minute. Add the chicken broth, half-and-half and 1 teaspoon salt. Bring to a simmer, then cover the skillet and transfer to the oven. Bake until the rice is tender, about 18 minutes.
3. Switch the oven to broil. Uncover the rice and sprinkle with the cheese. Broil until the cheese is browned and bubbling, about 2 minutes. Top with the scallion greens. Photograph by Antonis Achilleos