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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Polish Sausage and Brown Rice Recipe

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This recipe for Polish Sausage and Brown Rice is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. butter
1 1/4 lbs. fully cooked kielbasa, sliced diagonally about 1/4 inch thick
1 medium onion, quartered and thinly sliced
1/2 lb. fresh mushrooms, fairly thinly sliced
1 cup parboiled brown rice
2 2/3 cups water
1 tsp. salt
3 tsp. dried dillweed
2 cups loosely packed, thinly shredded cabbage
1 cup sour cream
Directions:
Directions:
In a 10 inch skillet over moderate heat, melt the butter. Add the kielbasa and brown lightly. With a slotted spoon, remove the kielbasa and reserve. Add the onion and mushrooms to the drippings in the skillet and cook over moderate heat, stirring often, until the onion is wilted and the mushrooms give off some of their liquids - about 5 minutes. Add the rice, water, salt, dillweed, and reserved sausage; stir well. Bring to a boil; continue cooking, tightly covered, over low heat until the water is absorbed and rice is tender - about 50 minutes. Add the cabbage; it will seem bulky for the size of the skillet, but stir it in. Cover tightly and let stand on the turned off surface heat unit until the cabbage warms and shrinks - about 5-10 minutes. Serve at once. Sour cream as topping.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Takes some time but is actually pretty good!

 

 

 

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