Ingredients
1 cup uncooked wild rice4 cups water, divided1/2 cup each chopped celery, sweet red pepper and green pepper1 medium onion, chopped4 garlic cloves, minced1 cup uncooked long grain rice2 tablespoons olive oil1 can (14-1/2 ounces) chicken broth1 package (16 ounces) fully cooked kielbasa or Polish sausage, chopped1 can (10 ounces) diced tomatoes and green chiles1/2 teaspoon salt1/2 teaspoon pepper1/4 cup minced fresh parsley
Preparation
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.
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.
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.
