Michelle’s Pantry Goulash



2 c. brown or wild rice cooked
1 can cream of mushroom soup
3/4 c. chunky salsa
1/2 c. Mozzarella cheese
1/4 minced onions
1 3-4 inch sausage, sliced or chopped. I’ve used smoked, kielbasa, and garlic. I’ve also used hot dogs in a pinch. Be sure to check your label and there is no high-fructose corn syrup involved. Better yet if you’re able to make your own sausage!


saute onions in margarine until soft (surprisingly, water works too, just changes the flavor a bit) and set aside.

brown the sausage over low heat.

Add rice, soup, salsa, onions and blend. Add a bit of milk if it’s too dry and heat over low heat until hot.

add cheese and stir until melted.

Serve hot.

Serves 4

Note that with the sausage/salsa you shouldn’t need additional salt :)

Note also that it’s even better the next day so I always double the recipe and save some for lunch the next day. Keeps for 3 or 4 days without getting soggy.

This is also a great side dish if you omit the meat.

Rice Salad

rice salad


2 c cold cooked brown rice
1 c cold cooked wild rice
6 oz smoked mussels or smoked scallops
1/2 c diced red bell pepper
1/2 c diced yellow or green bell pepper
1 c diced peeled cucumber
3 T light mayonnaise
3 T light sour cream
1 T chopped fresh dill, or 1 tsp dried dill weed
1 T fresh lemon juice
1/4 tsp freshly ground pepper


Combine the rices, mussels, peppers, and cucumber in a large bowl.
In a small bowl, combine the remaining ingredients; mix well.
Toss with the rice mixture.
Serve immediately or chill.
Serve at room temperature.