Ingredients

• 1 cup wild rice 
• 2 1/4 c low-sodium broth, divided 
• 1 Tbsp. extra virgin olive oil 
• 1 pound Polish sausage
• Sliced 1/2 head of green cabbage, shredded 
• 1 yellow onion, diced 
• 1/2 Tbsp. garlic, minced 
• 1 tsp salt 
• 2 tsp paprika 
• 1/4 cup Dijon mustard 
• 1/3 cup apple cider vinegar 
• 1 cup green peas 
• Green onion, diced, for topping
   

Directions

1. Cook rice in 2 cups of broth, according to package instructions.
2. While rice is cooking, add EVOO to a large skillet on medium heat. Once hot, add sausage and cook until browned (3-5 minutes) and remove from pan. Keep warm. Don't wipe out skillet. 
3. Add onion to skillet and cook until slightly caramelized. Add in garlic, salt, and paprika and stir. Add cabbage to the skillet and mix. 
4. While cabbage is cooking, whisk together mustard, vinegar, and 1/4 cup broth in small bowl. Pour half the mixture over the cabbage, mix, and cook until cabbage is tender and liquid has reduced. 
5. Add in peas, rice and sausage. Once peas are heated through, pour the rest of mustard mixture over the cabbage, mix and top with green onions. Enjoy!