1/2 c. long grain rice
1 c. boiling water
1/4 tsp. salt
1 lb. lean ground pork
2 med. onions, chopped
2 cloves garlic, minced
1 tbsp. paprika
Freshly ground pepper
1 lb. sauerkraut, fresh or canned
1 c. sour cream
4 slices bacon

Cook rice in boiling water with salt in a covered 1 quart saucepan about 12 to 15 minutes or until done.

While it cooks, saute pork in a frying pan, stirring to break it up, until no pink shows. Add onions and garlic and cook until soft. Add paprika and salt and pepper to taste. Remove from heat.

Preheat oven to 325 degrees. Place sauerkraut in a colander and rn water over it to leach out some of the salt. Don't use too much water; kraut should still have some tang. Squeeze out the water with your hands. Mix sour cream with cooked rice.

Lightly grease a 2 quart casserole and make layers of half the sauerkraut, then all the pork and all the rice, ending with remaining sauerkraut. Top with bacon and bake, covered, with a lid or foil for 1 hour. Remove cover and bake another 30 minutes. Makes 4 servings.