Taste of Home
Wild Rice Jambalaya
TOTAL TIME: Prep: 10 min. Cook: 1-1/2 hours
YIELD: 8 servings.
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.
Ingredients
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1 cup uncooked wild rice
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4 cups water, divided
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1/2 cup each chopped celery, sweet red pepper and green pepper
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1 medium onion, chopped
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4 garlic cloves, minced
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1 cup uncooked long grain rice
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2 tablespoons olive oil
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1 can (14-1/2 ounces) chicken broth
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1 package (16 ounces) fully cooked kielbasa or Polish sausage, chopped
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1 can (10 ounces) diced tomatoes and green chiles
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 cup minced fresh parsley
Directions
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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.
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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.
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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.
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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