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| COUNTRY SKILLET | |||
| Yields 4-6 servings | |||
| 1 lb. fully cooked kielbasa or Polish sausage, cut into 1/2-in. slices 1/2 cup chopped onion 1 tbsp. vegetable oil 1-1/2 cup water 1 can cream of celery soup, undiluted 1/2 tsp. dried basil 1/4 tsp. dried thyme 1/4 tsp. pepper' 1 pkg. (10 oz.) frozen cut broccoli, thawed 1 jar (4-1/2 oz.) sliced mushrooms, drained 1 cup uncooked instant rice 1/4 cup grated Parmesan cheese |
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| In a large skillet, cook sausage and onion in oil until onion is tender; drain. Combine the water, soup, basil, thyme and pepper; add to skillet. Stir in broccoli and mushrooms. Bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5-7 minutes or until rice is tender. Sprinkle with Parmesan cheese. | |||