I don’t know what to call this, because it’s kind of my own thing. But it’s totally based on this recipe from Rachael Ray. I mean, not even really looselybased. Like, completely, 100% from that recipe. But I changed a few things and added some things and omitted some things, so I consider it mine now.
3 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
Salt and black pepper
Brown rice and chicken broth (and seasonings)
1 cup (+/-) low-sodium, fat free chicken stock
Paprika, for seasoning
Kielbasa, thinly sliced (I’m not sure how much, I only have one long piece of it)
2 large cloves garlic, chopped
Red/Green bell pepper
1 small carrot, peeled and grated
2 roasted red peppers, chopped
1 (10-ounce) box frozen peas
1/4 cup chopped flat-leaf parsley, a generous handful
Dried Oregano
Crushed red pepper
Make brown rice in rice cooker (with asparagus in steamer basket) with chicken broth, onion/garlic powder, salt and seasonings. Let cook for 20 minutes. I’ll be adding asparagus to the steamer basket of my rice cooker.
Now that I’ve made it, I have to tell you: The asparagus didn’t work so well steaming with the brown rice. I’m not sure if it’s because the asparagus I got was too thin, or if it’s because the brown rice takes a bit longer than white rice, but the asparagus was definitely over-steamed. The last time I steamed asparagus with WHITE rice, it came out perfect – luscious green, crisp tender, excellent flavor. This time, it bypassed the vivid green stage and went to muted green-brown, and was alternately smushy and woody. I can’t wholly blame the steamer, but I don’t know that I’d try it again. I might just stick the asparagus in with the stewy part of the meal, seeing as that’s where it ultimately ended up on the plate, anyway.
Over medium-high heat, add a touch of oil and kielbasa, cook for 5 minutes stirring frequently, or until the sausage has browned a bit and the casing gets crispy. Remove from heat, and drain on a towel-lined plate. Add chopped red and green bell peppers first, and allow them to soften, about five to seven minutes. Add onion, and allow that to soften, too; another five minutes or so . Add garlic, grated carrot, and roasted red pepper and season with a little salt, pepper, paprika, oregano and crushed red pepper . Return the sausage to the pot. Cook until the sausage is warmed through, about 2 to 3 minutes.
Add about a cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Obviously, the more you add, the more soupy it will be. (Because I had cans on hand, and I hate saving/tossing a can of broth, I just dumped the whole thing in. I found it wasn’t too soupy at all, and, in fact, took on a nice flavor and worked well with the rice.) Add the frozen peas and parsley; continue to cook and allow the broth to reduce and heat the peas. Taste and adjust seasonings with a little salt and pepper.
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My boyfriend LOVED this. I thought it was quite good myself – a little sweet, a little spicy. I didn’t feel like it was ridiculously salty, but I was thirsty for the rest of the night. So maybe I’d cut down on the salt throughout the dish (I salted my peppers, then my onions. I salt at pretty much every step. Just a little, but I guess it adds up).
