| 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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