What’s Cookin’ in the Country?

I love to go fingering my way through my recipe box until I come across one of my treasured dishes that I’ve made for my family for years and maybe haven’t made in a long while.  This is the case with Colorful Kielbasa, a recipe I found in Taste of Home YEARS ago!  My family likes it because we could eat the Turkey Kielbasa, which has less fat, and the recipe has all the components for a filling meal – meat, starch and vegetable. Add a slice of bread and a salad and supper is ready in less than 30 minutes!  By buying Kielbasa on sale and freezing it, I can have everything on hand for this meal anytime I need to get dinner on the table in a hurry.

It also lives up to its name in being colorful on the plate!  I served it with a version of this watermelon salad and it was a great meal served out on the patio.

Ingredients

• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1-1/2 cups water
• 1 tablespoon butter
• 1 pound smoked kielbasa, cut into 1/2-inch pieces
• 3/4 cup uncooked long grain rice
• 1 package (10 ounces) frozen peas
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 cup (4 ounces) shredded cheddar cheese

Directions

1. In a large skillet, combine the soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer for 18 minutes or until rice is almost tender.
2. Stir in peas and mushrooms. Cover and simmer for 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted. Yield: 4-6 servings.

Here are pictures of the simple process:

I like using fresh mushrooms, rather than canned.

I love having tried and true Thirty Minute meals on file for those busy days!  What do you make when you’re in a hurry for dinner?

With love from my country kitchen,