Honey garlic kielbasa
Browned kielbasa and broccoli in a sticky honey garlic glaze over fluffy rice, sweet and salty enough to beat takeout.
- 40 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.13 a serving
- 680 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups jasmine rice
- 14 oz smoked kielbasa, 1 package
- 1 broccoli, crown
- 4 cloves garlic, minced
- 3 tbsp honey
- 1 tsp sesame seeds (optional)
- 2 stalks green onions, sliced (optional)
From your pantry
- 2¼ cups water
- 1 pinch salt
- 3 tbsp soy sauce
- 2 tbsp water, for the sauce
- 1 tbsp vegetable oil
Each serving has about 680 calories, 21 g protein, 79 g carbs and 33 g fat, and costs about $2.13 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No broccoli? Frozen broccoli works.
- No honey? Maple syrup works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice in a strainer until the water runs mostly clear, then put it in a with the water and salt and bring it .
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low, and cook 15 minutes. Turn off the heat and leave the lid on for 10 minutes.
Low heatTimer: 15 min
Dolly’s tip: Don’t lift the lid. The steam trapped inside is what cooks the rice.While the rice cooks, the kielbasa into coins on an angle, cut the broccoli into small florets, and the garlic. Stir the honey, soy sauce and 2 tablespoons water in a cup.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Heat the oil in a large over medium-high and the kielbasa 5 to 6 minutes, turning once, until on both sides.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Caramelize. Caramelizing means cooking slowly until the natural sugars turn deep golden brown. It turns sharp onions soft, jammy and sweet, and it often takes 30 minutes or more.
How you’ll know: They’re soft, sticky and amber brown, and they taste sweet rather than sharp.
Medium-high heatTimer: 6 min
Add the broccoli and of water, cover, and cook 3 minutes, until bright green and .
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Tender-crisp. Tender-crisp means vegetables cooked until just tender but still with a little snap. They keep their bright color and crunch instead of going soft and dull.
How you’ll know: A fork goes in with slight resistance, and the color is bright, not olive or gray.
Medium heatTimer: 3 min
Uncover, stir in the garlic for 30 seconds, then pour in the sauce.
Medium heat
2 to 3 minutes, , until the sauce turns thick and sticky and coats everything.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium heatTimer: 3 min
Dolly’s tip: Honey burns if it sits too long. Once it clings in a glaze, you’re done.Fluff the rice with a fork and spoon the kielbasa and broccoli over it. Top with sesame seeds and green onions.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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