| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
2send, Lowfat, Soups, Vegetarian |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 4 |
|
Cloves garlic; minced |
| 1 |
lg |
Onion; chopped |
| 1 |
md |
Green pepper; chopped |
| 1/2 |
c |
Finely chopped celery |
| 14 1/2 |
oz |
Canned whole peeled tomatoes |
| 1 1/4 |
c |
Vegetable broth |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Cayenne pepper |
| 3/4 |
c |
Long grain rice; white or brown |
| 1 1/2 |
c |
Cooked red kidney beans; drained |
| 2 |
tb |
Chopped parsley |
| 2 |
ts |
White vinegar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Heat oil in a 3-quart saucepan over medium-high heat. Add the garlic,
onion, pepper, and celery. Cook, stirring, until vegetables are soft. Add
tomatoes and break up with the back of a spoon. Stir in broth, thyme, and
cayenne. Bring to a boil. Stir in rice. Return to a boil, reduce heat, and
simmer, covered, 15 to 20 minutes (simmer 10 minutes longer for brown
rice). Stir in the beans, parsley, and vinegar. Heat, covered, for an
additional 10 to 15 minutes. Stir in salt.
Servings: 4 to 6. 218cals, 6g fat (24% cff)
Traditionally, jambalaya is a combination of rice, beans, meat, seafood,
and spices. This vegeterian version retains that authentic Creole flavor.
It's fairly easy to prepare, which makes it a great dish to serve for
dinner anytime. And the recipe can be doubled to feed a crowd. By JAN
WOLFF, a chef and cooking teacher who uses natural ingredients and
specializes in vegan and macrobiotic cuisine.
Jan Wolff, New Jersey, Dec 23, 1998 for Bergen Record
http://www.bergen.com/food/jan23199812236.htm >MC by kitpath
Recipe by: Jan Wolff, New Jersey 12/98
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Dec 23,
1998, converted by MM_Buster v2.0l.
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