Bachelor Cookin’: Kielbasa and Vegetables

Kielbasa and vegetables is another quick meal that I like to make. Since my last recipe I obtained a rice cooker and have been making heavy use of it.

1/2 lb Kielbasa sliced.
1 cup cooked rice
1/2 green pepper sliced
6 mushrooms sliced
1 small zucchini sliced
2 tablespoons olive oil
1 tablespoon worcestershire sauce
1 tablespoon Sherry or cooking wine
1/4 teaspoon oregano
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/2 teaspoon garlic crushed
dash of pepper

Sauté the garlic and spices in olive oil for about a minute. Add the worcestershire sauce, sherry, and sliced kielbasa. Cover and cook on medium heat for about 8 minutes, stirring occasionally.

Mix in the vegetables and cook covered on medium heat for about 8 minutes or until the vegetables are cooked lightly. Serve over rice.

Tips:

• The sherry, worcestershire sauce, and kielbasa probably contain salt, so don’t add any. You can always salt afterwards if you really need it.
• If you’re a vegetarian you can substitute tofu for kielbasa to add protein.
• Follow the directions for your rice cooker, but consider trying different types of rice, such as Basmati. You can also experiment with cooking it rinsed or unrinsed. Rinsing removes some of the excess starch. Unrinsed rice tends to be stickier.
• Don’t overcook the vegetables. You don’t want them to turn to mush. They should be slightly firm.
• Don’t be afraid to cook a lot of rice. You can put the leftovers in a ziplock bag and freeze it.

Tags: Cooking