Maple flavored turkey kielbasa pilaf

It's September! Who cares that it is still blistering outside? This virgo sees September roll around on a calendar and it is time for apple scented candles burning in the kitchen, oven baking marathons and sweater-hearty dishes. 

The fall colors of this pilaf blend are lovely with the split peas, rice, lentils and black eyed peas. And the flavors are the perfect compliment for the cool autumn breeze that I'm currently faking with my air conditioner. 

I buy this mix from a bulk food section in the local grocery. I've seen it in multiple stores. 

With just a few additional ingredients and minimal preparation, this recipe is a winner in our house; a sweet and savory fall favorite. 

Maple Kielbasa Pilaf

Servings: 6ish

2 cups dry pilaf mixture (and water required to prepare it according to directions)

1 package turkey kielbasa and a bit of oil if it is lean

1/2 cup maple syrup

Pinch of salt

Cook pilaf according to package directions (I cook it in a rice cooker and wait for the buzzer before I start the meat). Set aside.

Spritz a nonstick skillet with canola oil, just enough to coat. Turn heat to medium high. Cut turkey into strips or pieces, whichever you prefer. Cook until seared and heated through. Pour meat into a large bowl (or cutting board if you need to chop it further). Add cooked pilaf to meat. 

Remove pan from burner. Add maple syrup and stir to loosen all the meat bits and thin the syrup. Pour the syrup into the meat and pilaf and add a pinch of salt. Stir to coat. 

Serve immediately. 

Doesn't that just scream fall comfort food?