Colorful Kielbasa Recipe
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1-1/2 cups water
- 1 tablespoon butter
- 1 pound smoked kielbasa, cut into 1/2-inch pieces
- 3/4 cup uncooked long grain rice
- 1 package (10 ounces) frozen peas
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1 cup (4 ounces) shredded cheddar cheese
- 1. In a large skillet, combine the soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer for 18 minutes or until rice is almost tender.
- 2. Stir in peas and mushrooms. Cover and simmer for 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted. Yield: 4-6 servings.
1 cup: 481 calories, 30g fat (14g saturated fat), 78mg cholesterol, 1459mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 19g protein.
Reviews for Colorful Kielbasa
"I thought this was delicious. I love fresh mushrooms so added a lot of them instead of the very few canned ones it calls for."
"Very easy and very good."
"Excellent flavor, Loved it!!"
"I have made this dish for years and we all love it. Sometimes I do add extra water and garlic powder."
"This is my first time making this it was amazing. I used 10 minute rice and that worked really well. If you want more spice add your own you dont have to follow exactly what it says"
"I've been making this since the recipe first appeared. Just made it again tonight and decided to see if I had ever reviewed it. Can't believe I hadn't. I've had the rice issue too. Thought it was just me. I'll probably just make it separately and add it in. Our packages of kielbasa here also contain only 13 oz. Oh well, it's a painless way to eat a little less meat."
"totally edible, but totally lacking in flavor. I just kept wishing there was more spice, maybe spicy tomatoes, something."
"I have made this many times over the years. It is truly a family favorite!! I will make it for many more :)"
"This recipe was a great way to use up vegetables in the fridge and put a new twist on kielbasa. For those cooks that had an issue with the rice not getting soft, here is what I did to solve it. Instead of the 1 1/2 cups of water, I used 1 3/4 cups of homemade low sodium chicken stock. In this modified version, I first sauteed about 1/3 cup onion, added a chopped jalapeno and a small clove of garlic. Then toasted the rice in the butter and vegetables until lightly golden. Then add the chicken stock, bring to a boil, lower to medium low and cook, covered for 10 minutes. That gave the rice a head start. Then add the cream of celery soup and kielbasa and cook, uncovered for another 10 minutes over medium low. Then proceed as the recipe instructs. I added a little fresh parsley and some chives at the end to brighten everything up. Will definitely put this in my recipe rotation. The low sodium chicken stock added a depth of flavor that I really enjoyed. Thanks for posting this."
"Very easy and fast to make which was a plus.The only changes I made were I used smoked sausage and instant brown rice.YUMMY!"
"I (and the rest of my family) think it's very tasty But we added fresh Bell peppers, onion, and used fresh mushrooms instead of canned and beef broth instead of water witch made it delicious but it's very easy and I think Kielbasa is the best meat for the "colorful kielbasa" recipe. -my son daden angel who loves cooking and helping out."
"We really liked this dish! It definitely does stick to your ribs! I did substitute cream of mushroom soup for the cream of celery soup. Because people said they had issues with the rice, I cut the amount of rice down to 1/2 cup and increased the cooking time to about 20-22 minutes, waiting until most of the liquid was absorbed. The rice came out fine, and not chewy."
"I made this to test the rice issue.. some have mentioned in the forums that the rice wasn't getting soft (ie, not being cooked). I think this is due to the soup absorbing too much of the water, not leaving enough for the rice which needs twice the amount of water than rice in order to cook properly. The recipe is excellent, when you cook the rice separately and add it just before serving. Kielbasa and sweet rope sausage are interchangeable in this recipe."
"I've made this several times, sometimes substituting mushroom soup and chopped celery. Also very good."
"This was my first time making this recipe and it is absolutely delicious. It was super easy to make and will definitely be a go to meal for me in the future. I didn't make any alterations and it still came out incredible."
"I've made this since it was published in 1998. I don't keep cream of celery soup on the shelf, so I make my own celery cream sauce and then proceed with the recipe. It's always been good. A family favorite."
"I have been making this recipe for years with no changes and I love it."
"Really love this recipe! It's my "go-to" when I'm running late and need a quick fix. I use canned peas and rice I've made ahead of time and stir it in at the very end. Works like a charm and my family is a huge fan."
"Wow! My husband and I thought this was an awesome recipe made exactly to the recipe. The next time I made it I added broccoli, pearl onions, and tiny tiny bit of garlic and it was fantastic. The next time I made used italian sausage recipe exact again awesome. Then with chicken! Awesome. Thank you for sharing this recipe. A pure treasure!"
"This recipe was well loved by my family, I did double the recipe and instead of using canned mushrooms I used fresh mushrooms. Yummy!!"
"Another keeper! I sauteed the mushrooms and browned the kielbasa before adding them to the dish to enhance the flavors. Wonderful meal for a cold, winter night. The family's only complaint is that there aren't leftovers to take to school and work for lunch tomorrow!"
"We enjoyed this very much!"
"This recipe was simple to make and was colorful but lacking in flavor. I would recomend adding some garlic and a few other spices. I will experiment and report my findings."
"I loved this meal! I would definitely make it again. I replaced the peas with broccili and it was delicious!"
"THIS RECIPE IS WAY TOO HIGH IN FAT & SODIUM!I WILL TRY TO LOWER THESE BY USING LOW-SODIUM, LOW-FAT soup, FRESH MUSHROOMS, LOW-FAT KEILBASA,2% FAT CHEESE & WHITE RICE.USUALLY MAKING THESE CHANGES WILL NOT ALTER THE END TASTE OR APPEARANCE OF THE REDCIPE. ENJOY EVERYONE."
"Made this dish for dinner tonight. It was great!! Next time will try broccoli in place of peas. This is definitely a keeper. Thank you for sharing!"