In a large stock pot, heat 1 tablespoon of canola oil over medium-high
heat. Add the kielbasa and brown the pieces for a few minutes; remove
from the pan and set aside.
Add the remaining tablespoon of oil to
the pot and sauté the onions, celery and carrots over medium-high
heat for about 10 minutes until the vegetables begin to soften.
Add the mushrooms and spices and cook for 2 more minutes, then add the
rice and broth. Bring the mixture to a boil, reduce the heat to low, and
simmer, covered, for 20 to 30 minutes until the liquid is absorbed and
the rice is tender.
Add the cooked sausage to the rice and vegetables
and stir. Season with salt and pepper and serve.
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