Best Simply Glazed Kielbasa Over Rice Recipes

POLISH KIELBASA AND RICE

Steps:

• slice the kielbasa into 1/2 inch pieces.
• fry in a pan over medium heat until brown on both sides.
• add rice and olive oil and stir for 1 minute.
• add chicken broth, salt and pepper.
• turn heat to high and bring to a boil.
• boil for 1 minute then reduce heat to simmer.
• cover with a lid and simmer for 20 minutes (NO PEEKING FOR PERFECT RICE!).
• Enjoy!

SIMPLE GLAZED KIELBASA

Steps:

• Cut the kielbasa into 3/8" thick slices at an angle .
• Heat a non stick pan to a medium high heat, or if you don't have a non-stick can add a bit of cooking oil. Add sausage slices and cook until desired look.
• Add just a splash of white wine to coat the bottom of the pan. Probably a 1/2 cup.
• Add a handful of brown sugar, 1/4 cup will work. More or less you decide.
• Add mustard to sausage pieces. I used Dijon mustard, my preference to mustard. Add some dry parsley, about a 1/2 teaspoons more or less.
• Stir and let the sausages cook for about 10 minutes on low. These ingredients will thicken quickly.
• Do not over cook or the sauce will burn easily.
• So good, so simple.

SMOKED KIELBASA WITH RICE

Steps:

• In a Dutch oven, saute the kielbasa, onion and bacon until onion is tender; drain. Add the barbecue sauce, brown sugar, horseradish, water, garlic and pepper flakes. Bring to a boil; cook and stir for 2-3 minutes or until sauce is thickened. Serve with rice. Freeze option: Place cooled individual portions in freezer containers without rice. Freeze up to 3 months. To use, thaw in refrigerator overnight. Place in a saucepan; heat through, gently stirring and adding a water if necessary. Serve with rice.

GLAZED KIELBASA

Steps:

• Place sausage in a 3-qt. slow cooker; sprinkle with brown sugar. Pour ginger ale over the top. Cover and cook on low for 4-5 hours or until heated through. Serve with a slotted spoon.

KIELBASA, CABBAGE, & RICE DINNER

Steps:

• Start the rice first. Boil 2 cups water and let 3 green tea bags steep in water. (You can skip the tea bags if you wish). In pot, saute the finely chopped onion with the butter until golden. Add the tea, garlic powder, and thyme and whisk together. Add rice; bring to a boil, then reduce the heat, cover the pot, and let cook 20-25 minutes.
• While rice is cooking on low, cut up the kielbasa. I like to cut slices into quarters, but halves or complete slices are good too. In a large skillet saute the chopped onion in olive oil until golden. Add the kielbasa and cook about 8 minutes, stirring to evenly brown.
• Add orange juice to the kielbasa and onion, then add salt, black pepper, cayenne, and caraway seeds. Stir to mix all together, then add the chopped cabbage.
• Simmer the kielbasa and cabbage about 15 minutes. I cover the skillet for the first 7 minutes, then when the cabbage has softened a bit, I stir everything so the juice and kielbasa is evenly distributed and simmer the last four 8 minutes uncovered.
• Your rice should be done when the cabbage is just getting tender but still a bit crisp. Either plate the dish with a scoop of rice topped with the kielbasa and cabbage, or do what we do and mix it all together to serve.

~ SIMPLY GLAZED KIELBASA OVER RICE ~

Steps:

• In a medium sized skillet over medium heat, whisk together all ingredients but the rice and kielbasa. Once the preserves have melted and all has come to a simmer. Add the sliced kielbasa and turn the heat to low. Leave simmer for 45 minutes to an hour. Stirring occasionally.
• Plate rice and spoon Kielbasa and sauce over it. Yum! One of those easy meals that gets better the longer it cooks. Enjoy!