Glazed Kielbasa with Barley Carrots and Mushrooms

• 1 lb Dietz and Watson Kielbasa
• 2 tbsp Oil
• 8 oz Portobello mushrooms, cleaned, cut in bite size pieces
• 1 cups Pearl barley, rinsed
• 4 cup Beef stock
• 4 Medium carrots, cut in bite size pieces
• 2 tbsp Butter
• 1/2 cup Red currant jelly
• 3 tbsp Coarsely chopped flat leaf parsley

In large saucepan, heat oil over medium high heat. Add mushrooms; sauté 2 minutes. Stir in barley, coating well with oil, and carrots. Add stock; bring to boil. Reduce heat; cover and simmer for 35 to 40 minutes, until barley is tender and almost all liquid absorbed. Stir in butter until melted. While barley is cooking, 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.

Return to Quick Dinners from the Deli