Cabbage Kielbasa and Rice.
I was recently gifted, by my loving sister, a 4 quart caste iron dutch oven! This pan is just a work of art and a wonderful addition to my copious arsenal of cookware; and I just couldn’t wait to try it out! I wanted to baptize this baby with a new recipe; and that is how my Cabbage Kielbasa and Rice was created! My Cabbage Kielbasa and Rice is delicious, nutritious and is so much fun to make in a caste iron dutch oven! Enjoy!
1/2 cup extra virgin olive oil
4+ cup of a medley of chopped organic leeks, carrots, celery, fennel and cabbage
1&1/2 cups Thai jasmine rice
1/2 cup organic wild rice
1/4 cup white wine
1&1/2 teaspoons Tutto Porchetta seasoning(Burlap & Barrel)
1 teaspoon himalayan salt
1 teaspoon ground black veggie pepper(Frontier)
1 teaspoon medley of rosemary, thyme, savory, oregano
1/2 teaspoon crushed red pepper flakes
32 ounces organic vegetable broth + a little more water
3/4 cup of dried mushroom medley (like shiitake and maitake)
1 uncured old fashioned rope kielbasa, cut in1inch rounds
2 organic Roma tomatoes, quartered for top
3 pats of unsalted butter for top
Preheat oven to 350degrees Fahrenhiet
Heat the oil to medium high in a caste iron dutch oven(or similar)
Add the vegetables and stir fry until wilted
Mix in both rices, cook for a minute
Add the wine
Season with all the spices and herbs
Stir in the broth
Reduce toa medium low simmer
Mix in the dried mushroom and the kielbasa
Add some water if necessary
Top with the quartered tomatoes and the butter
Cover the dutch oven
Place the covered pot into the oven and bake for 1 hour
Remove from oven and let rest before serving
Enjoy with a garden salad and dry wine
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