This recipe reminds me of camping. I never really did real camping, but I wanted to take my son, nieces and nephew badly that I bought most of the necessary items a few years ago. I was planning to go with just me, my 7 year old son, 7 year old niece, 11 year old nephew, and 11 year old niece. Then I found out our city does an overnight camping for residents wherein you just bring yourselves, a tent, sleeping bags, and a hearty appetite. They prepare the games, the smores, the campfire, the location, an all you can eat dinner and breakfast – all for $15 per person. I was in!
This year would’ve been the 4th year we were camping in Rancho Santa Margarita but COVID 19 cancelled basically everything this year.
So I’m making this campfire dish in the ELB instead. I hope you like how easy and simple this is to prepare and how delicious the dish is!
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*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*
100 grams sliced kielbasa
50 grams chopped onions
1 small zucchini, cut in half moons
100 grams potatoes, peeled and cubed
1/2 teaspoon garlic powder
30 ml beef broth
Dash of ground pepper
2 ELB cups rice, rinsed and drained
2 ELB cups water to cook rice
3 ELB cups water in the base
1. Place the kielbasa, onion, zucchini, potatoes, garlic powder, beef broth, and pepper in the large ELB bowl. Place on the ELB base.
2. In the small ELB bowl, place the rinsed rice and 2 ELB cups water. Nest this bowl over the big bowl in the ELB.
3. Add 3 ELB cups water to the base, cover and let steam until it shuts off, about 55 minutes.
4. Carefully open the ELB and fluff the rice. Stir the kielbasa dish and check potatoes for doneness. Adjust seasoning if needed.
5. Serve hot and enjoy!
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