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Wild Rice Jambalaya

 Wild Rice Jambalaya
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.
8 ServingsPrep: 10 min. Cook: 1-1/2 hours


  • 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


  • 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

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Wild Rice Jambalaya (continued)

Directions (continued)

  • 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.
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.