Date: Sun, 18 Apr 1999 05:50:38 -0700
From: Barbara Heller (bheller@gmx.de)
Vegetarian Jambalaya - Jan Wolff, adapted
Recipe By : Jan Wolff, New Jersey 12/98
Serving Size : 6 Preparation Time :0:40
Categories : 2Send Lowfat
Soups Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cloves garlic -- minced
1 large onion -- chopped
1 medium green pepper -- chopped
1/2 cup finely chopped celery
14 1/2 ounces canned whole peeled tomatoes
1 1/4 cups vegetable broth
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
3/4 cup long grain rice
white or brown
1 1/2 cups cooked red kidney beans -- drained
2 tablespoons chopped parsley
2 teaspoons white vinegar
1/2 teaspoon salt
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. 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
kwvegan vegan