This is one of those humble casseroles that makes you realize that dinner can really come together with what is in the fridge. Not only is it hearty, but it is also inexpensive and a great make ahead and heat before serving dish, perfect to assemble the night before and then pop into the oven when you get home after a busy day. It's great cold weather comfort food.
You don’t have to use black rice at all, although it does make for a dramatic looking casserole. It takes longer to cook than white rice, so plan for that. You can also use other grains here, from farro to barley to quinoa—just cook accordingly to package directions.
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 3 cups shredded cabbage
- 1 cup black pearl rice
- 1 3/4 cup water
- 1/2 cup Italian parsley (chopped)
- 2 cups tomato sauce
- 1 (13-ounce package) turkey kielbasa (sliced)
- 1 cup shredded Mexican blend cheese (or cheddar)
- Preheat the oven to 350°F. Lightly grease an 11 x 9-inch oval or round baking dish.
- In a large skillet, sauté the onion and garlic over medium heat for 5 minutes, or until the onions soften. Add the cabbage and sauté for another 5 minutes, until the cabbage begins to wilt. Add the rice and the water, stir, cover, and bring to a simmer. Lower the heat slightly, and continue to simmer for 40 to 45 minutes, or according to package directions.
- Turn the cooked rice and cabbage into a mixing bowl, and add the parsley and kielbasa. Toss to combine, then turn it into the prepared baking pan. Sprinkle with the cheese, and bake for 20 to 25 minutes, until the whole thing is hot, and the cheese is melted. Serve hot.
|Nutritional Guidelines (per serving)|
|Total Fat||25 g|
|Saturated Fat||10 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||4 g|