SANDRA’S SMOKY KIELBASA with ORGANIC SNAP PEAS N’ MUSHROOMS over RICE

This is so fast and easy to have a 
delicious meal on the table 
in under 30 minutes...

Servings: (6)
Prep/Cook: 30 Mins.

Posted by Sandra

INGREDIENTS

***Steamed basmati rice:
1-1/2 cups basmati rice
3 cups water
½ teaspoon light olive oil
½ teaspoon sea salt

***Kielbasa n’ Veggies:
1 lb. smoked kielbasa, sliced lengthwise, and sliced again into bite size pieces)

½ red onion, chopped
2 handfuls of fresh organic sugar snap peas, inner and outer strings removed
2 organic garlic cloves, minced
6 organic crimini mushrooms, sliced
freshly ground pepper, to taste

***Sauce:
1 pkg. dry Lipton onion soup mix

2 cups cold water
1 cup Alaskan Amber beer
2-1/2 tablespoons cornstarch (or more, if you prefer a thicker gravy)

***Garnish

1 organic roma tomato, chopped

METHOD

To make the basmati rice, place olive oil in a heavy-bottom sauce pan and heat to medium-high, add rice and saute for 2 to 3 minutes, while stirring (this provides for a nutty flavor and keeps the rice from sticking together).  Add the remaining ingredients, bring to boil, cover, and reduce heat to low and let steam for 20 minutes (no peeking).

Meanwhile, heat a large skillet to medium-high, and add the kielbasa and saute until slightly caramelized, for about 8 minutes.  Add the onions to the hot skillet and saute until just about translucent, then add the garlic, and mushrooms, and ground pepper to taste, and saute for 2 minutes.

In the meantime, in a medium bowl, whisk all the sauce ingredients together, and pour while stirring into the skillet; scraping bits off of bottom of skillet, and bring to boil to thicken.  Reduce the heat to low to simmer for 5 minutes.

Serve the kielbasa and sauce mixture over the steamed basmati rice, and garnish with freshly chopped roma tomatoes. – Enjoy!