Recipes

Red Currant Glazed Kielbasa with Barley, Carrots & Mushrooms

Red Currant Glazed Kielbasa with Barley, Carrots & Mushrooms
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Serves: 4

Ingredients:

  • 1 pound Dietz and Watson® Polska Kielbasa, cut in 2-inch pieces
  • 2 tablespoons of oil
  • 8 ounces portobello mushrooms, cleaned, cut into bite size pieces
  • 1 cup pearl barley, rinsed
  • 4 medium carrots, cut into bite sized pieces
  • 2 tablespoons butter
  • 3 tablespoons coarsely chopped flat leaf parsley
  • 4 cups beef stock
  • 1/2 cup red currant jelly

Instructions:

In a large saucepan, heat oil over medium high heat. Add mushrooms, saute 2 minutes. Stir in barley, coating well with oil, and carrots. Add stock, bring to boil. Reduce heat, cover and simmer 35 to 40 minutes, until barley is tender and almost all liquid absorbed. Stir in butter until melted. Heat jelly in skillet over medium heat. Add kielbasa pieces. Cook, stirring frequently until well glazed and lightly browned and crispy, about 8 minutes.

To serve, spoon barley mixture onto plates, top with kielbasa.

Sprinkle with parsley.

Shopping List:

  • 1 pound Dietz and Watson® Polska Kielbasa, cut in 2-inch pieces
  • 2 tablespoons oil
  • 8 ounces portobello mushrooms, cleaned, cut into bite size pieces
  • 1 cup pearl barley, rinsed
  • 4 medium carrots, cut into bite sized pieces
  • 2 tablespoons butter
  • 3 tablespoons coarsely chopped flat leaf parsley
  • 4 cups beef stock
  • 1/2 cup red currant jelly