- 1 cup uncooked wild rice
- 4 cups water, divided
- 1/2 cup each chopped celery, sweet red pepper and green pepper
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 cup uncooked long grain rice
- 2 tablespoons olive oil
- 1 can (14-1/2 ounces) chicken broth
- 1 package (16 ounces) fully cooked Johnsonville® Polish Kielbasa Split Rope Sausage or Polish sausage, chopped
- 1 can (10 ounces) diced tomatoes and green chilies
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup minced fresh parsley
- In a large saucepan, combine wild rice and 3 cups water. Bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until rice is nearly tender. Drain.
- Meanwhile, in a large skillet, saute the celery, peppers, onion, garlic and long grain rice in oil over medium-high heat for 10 minutes or until vegetables are tender and rice begins to brown.
- Stir in the broth, sausage, tomatoes, wild rice, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the liquid is absorbed and rice is tender. Stir in parsley. Yield: 8 servings.
Originally published as Wild Rice Jambalaya in Country Woman January/February 2004, p31
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