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Ingredients
7 3/4 Cups low-sodium chicken broth
1 Cups long-grain white rice; such as basmati or jasmine
1 Tablespoon vegetable oil
3/4 Pound kielbasa, halved lengthwise & thinly sliced
1 Onion, halved and thinly sliced
1/2 Medium green cabbage, cored & finely shredded
Kosher salt & freshly ground pepper
Instructions
In a medium saucepan, combine 1 3/4 cups of the chicken broth with the rice and bring to a simmer. Cover and cook over low heat for 18 minutes, until the rice is tender.
Meanwhile, in a soup pot, heat the oil. Add the kielbasa and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and cabbage and cook until softened, about 6 minutes. Add the remaining 6 cups of broth and bring to a simmer. Cook over moderately low heat until the cabbage is tender, 10 minutes. Season with salt and pepper; stir in the rice and serve.
09/29/09 * * * *