| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
|
6 |
servings |
INGREDIENTS
| 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
Recipe By : Jan Wolff, New Jersey 12/98
Heat vegetable broth or other saute medium 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.
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.
Posted to fatfree digest by hannah@hom.net on Oct 05, 1999, converted by
MM_Buster v2.0l.
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