Customize this dish by substituting vegetarian sausage for the kielbasa or use brown rice in place of white (add 10 to 20 minutes to your cooking time). Delicious served with kid-friendly baked beans or applesauce, or try it with braised greens and cornbread.
Thanks to our friends at NCG and Field Day for this recipe!
Ingredients
- 2 tablespoons Field Day canola oil, divided
- 12 ounces kielbasa sausage, cut into bite-sized pieces
- 1 cup onions, diced
- 1 cup celery, diced
- 1 cup carrot, diced
- 1 cup mushrooms, sliced
- 2 teaspoons Field Day
- smoked paprika
- 1 teaspoon Field Day dried thyme
- ½ teaspoon Field Day dried
- dill weed
- ¾ cup uncooked Field Day
- white rice
- 1 ¾ cups Field Day chicken broth
- Salt and pepper to taste
Directions
- In a large stock pot, heat 1 tablespoon canola oil over medium-high heat. Add kielbasa and brown a few minutes; remove from pan and set aside.
- Add remaining tablespoon of oil to pot and sauté onions, celery and carrots over medium-high heat for about 10 minutes until vegetables begin to soften. Add mushrooms and spices and cook for 2 more minutes, then add the rice and broth. Bring mixture to a boil, reduce heat to low, and simmer, covered, for 20 to 30 minutes until liquid is absorbed and rice is tender.
- Add cooked sausage to rice and vegetables and stir. Season with salt and pepper and serve.