Ingredients with Measurements:
- 1 pound kielbasa sausage, sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the chopped onion to the skillet and cook until softened, about 3 minutes.
4. Add the minced garlic and cook for 1 minute.
5. Add the rice to the skillet and stir to coat with the onion and garlic mixture.
6. Add the chicken broth, dried thyme, salt, and pepper to the skillet and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
8. Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
9. Stir in the cooked kielbasa and chopped parsley (optional).
10. Serve hot.
- Prep time: 10 minutes
- Cook time: 30 minutes
Temperature:
- Medium-high heat for cooking kielbasa and onion
- Low heat for simmering rice pilaf
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 35g
- Protein: 18g
- Sodium: 1000mg
Substitutions for ingredients:
- You can use any type of sausage in place of kielbasa.
- Vegetable broth can be used in place of chicken broth for a vegetarian option.
Variations:
- Add diced bell peppers or mushrooms to the skillet with the onion for extra flavor and nutrition.
- Use brown rice instead of white rice for a healthier option.
- Add a can of drained and rinsed black beans for a protein boost.
Tips and tricks:
- Be sure to stir the rice occasionally while it's cooking to prevent it from sticking to the bottom of the skillet.
- If the rice is still too firm after the liquid has been absorbed, add a splash of water and continue cooking until tender.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the kielbasa and rice pilaf in a large bowl or on individual plates.
Garnishes:
- Sprinkle chopped parsley or green onions on top for a pop of color and flavor.
Pairings:
- This dish pairs well with a simple green salad or steamed vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic bread
- Grilled asparagus
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth and continue cooking until tender.
- If the rice is too wet, remove the lid and continue cooking until the liquid has been absorbed.
Food safety advice:
- Be sure to cook the kielbasa to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
- Kielbasa is a type of Polish sausage that has been around for centuries.
Flavor profiles:
- The kielbasa adds a smoky, savory flavor to the dish, while the rice pilaf is seasoned with thyme and garlic.
Serving suggestions:
- Serve the kielbasa and rice pilaf as a main course for dinner or as a hearty lunch.
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Region: Polish