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.
Wild Rice Jambalaya
Slow-Cooked Pork Roast Dinner Tips
Can you put raw pork in a slow cooker?
No need to worry about putting raw pork in the slow cooker; just count on your trusty digital thermometer. As with all pork recipes, once the pork reaches 145 degrees, it’s cooked. If it’s not as tender as you’d like, leave it in slow cooker until fork tender.Why is my Crock-Pot pork roast tough?
Wild Rice Jambalaya
Prep Time
10 min
Cook Time
1 hour 30 min
Yield
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 kielbasa or Polish sausage, chopped
- 1 can (10 ounces) diced tomatoes and green chiles
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup minced fresh parsley
Directions
- 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.
Nutrition Facts
1 cup: 401 calories, 19g fat (6g saturated fat), 38mg cholesterol, 1122mg sodium, 43g carbohydrate (4g sugars, 3g fiber), 14g protein.
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