Ingredients with Measurements:
- 1 lb Krestyanskaya Kolbasa (smoked sausage)
- 1 cup long-grain white rice
- 2 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chopped onion and red bell pepper and cook until softened, about 5 minutes.
4. Add the minced garlic and cook for another minute.
5. Add the rice to the skillet and stir to coat with the vegetables and oil.
6. Add the water, paprika, cumin, salt, and black 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. While the rice is cooking, slice the Krestyanskaya Kolbasa into rounds.
10. Heat a separate skillet over medium heat and add the sliced sausage.
11. Cook the sausage for 5-7 minutes, or until browned on both sides.
12. Serve the rice pilaf with the cooked Krestyanskaya Kolbasa on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Skillet over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 45g
- Protein: 16g
Substitutions for ingredients:
- Krestyanskaya Kolbasa can be substituted with any smoked sausage of your choice.
- Long-grain white rice can be substituted with brown rice or basmati rice.
Variations:
- Add diced tomatoes to the rice pilaf for a more flavorful dish.
- Use chicken or beef broth instead of water for a richer taste.
- Add frozen peas or corn to the rice pilaf for a pop of color and texture.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Use a wooden spoon to stir the rice to prevent it from sticking to the skillet.
- Let the rice pilaf rest for 5 minutes after cooking to allow the grains to fluff up.
Storage instructions:
- Store any leftover rice pilaf and Krestyanskaya Kolbasa in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice pilaf in the microwave or on the stovetop with a splash of water to prevent it from drying out.
- Reheat the Krestyanskaya Kolbasa in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the rice pilaf and Krestyanskaya Kolbasa on a large platter for a family-style meal.
- Garnish with chopped parsley or cilantro for a pop of color.
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the rice is still hard after cooking, add a splash of water and continue cooking until tender.
- If the rice is too mushy, reduce the amount of water used in the recipe.
Food safety advice:
- Make sure to cook the Krestyanskaya Kolbasa to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Krestyanskaya Kolbasa is a traditional Russian smoked sausage made from pork and beef.
Flavor profiles:
- Smoky, savory, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy as a main dish.
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Region: Russian