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This recipe is as pretty and flavorful as it is quick and easy to prepare, making this a winner for your weeknight dinners!
3 tablespoons Gefen Olive Oil
1 16-ounce (450-gram) package kielbasa, sliced on the diagonal into 1/4-inch slices
3 cubes Gefen Frozen Garlic
1 large onion, sliced
1 green pepper, sliced into strips
1 red pepper, sliced into strips
1 yellow or orange pepper, sliced into strips
8 ounces (225 grams) sliced mushrooms
1/3 cup sesame teriyaki sauce (I used Mikee’s)
3 cups cooked white rice, such as Heaven & Earth Jasmine Rice
Place olive oil and kielbasa into a nonstick skillet and sauté for eight minutes, until the kielbasa slices are a bit crispy. Remove the kielbasa from the pan and set aside.
In the same pan, without cleaning it, add the garlic and sauté until it’s incorporated into the fat. Then add the onion, peppers, and mushrooms and sauté for another five minutes.
Add the teriyaki sauce and mix, then add the kielbasa back in and cook for another five minutes.
To serve, place 1/2 cup cooked rice on each plate with a mound of kielbasa and vegetables over it.
Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Naftoli Goldgrab
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