Wild Rice Jambalaya

• 1 cup uncooked wild rice
• 4 cups water, divided
• 1/2 cup each chopped celery, sweet red pepper and green pepper
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 cup uncooked long grain rice
• 2 tablespoons olive oil
• 1 can (14-1/2 ounces) chicken broth
• 1 package (16 ounces) fully cooked kielbasa or Polish sausage, chopped
• 1 can (10 ounces) diced tomatoes and green chilies
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup minced fresh parsley

1. In a large saucepan, combine wild rice and 3 cups water. Bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until rice is nearly tender. Drain.
2. Meanwhile, in a large skillet, saute the celery, peppers, onion, garlic and long grain rice in oil over medium-high heat for 10 minutes or until vegetables are tender and rice begins to brown.
3. Stir in the broth, sausage, tomatoes, wild rice, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the liquid is absorbed and rice is tender. Stir in parsley.

wild rice, water, celery, onion, garlic, long grain rice, olive oil, chicken broth, fully cooked kielbasa, tomatoes, salt, pepper, fresh parsley

Taken from www.tasteofhome.com/recipes/wild-rice-jambalaya/ (may not work)