Wild Rice Jambalaya Recipe
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.
- 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
- 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.
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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