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Wild Rice Jambalaya Recipe
Wild Rice Jambalaya Recipe photo by Taste of Home

Wild Rice Jambalaya Recipe

Publisher Photo
If you're looking for a way to add zip to dinner, I'd recommend this full-flavored jambalaya. Brimming with rice, sausage and veggies, each bowlful is substantial. Just add bread or salad on the side, and you have a complete meal.
TOTAL TIME: Prep: 10 min. Cook: 1-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 1-1/2 hours
MAKES: 8 servings

Ingredients

  • 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 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

Nutritional Facts

1 serving (1 cup) equals 401 calories, 19 g fat (6 g saturated fat), 38 mg cholesterol, 1,122 mg sodium, 43 g carbohydrate, 3 g fiber, 14 g protein.

Directions

  1. 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.
  2. 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.
  3. 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

Nutritional Facts

1 serving (1 cup) equals 401 calories, 19 g fat (6 g saturated fat), 38 mg cholesterol, 1,122 mg sodium, 43 g carbohydrate, 3 g fiber, 14 g protein.

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