|
 Recipe: Vegetarian Jambalaya
This traditional stew from New Orleans is meat-based, but this vegetarian
version leaves nothing to be desired.
| Yield |
4 servings |
| Time |
50 minutes |
| Tools |
- large, heavy-bottomed sauce pan or Dutch oven
- wooden spoon
|
| Ingredients |
- 1½ T butter
- 3 c onions, chopped
- 2 bell peppers, seeded and chopped
- 2 c scallions, finely chopped
- 2 cloves garlic, minced
- 1 c parsley, chopped
- 1 T fresh oregano, chopped OR 1 t dried oregano
- 1 t fresh or dried thyme
- 3 bay leaves
- 2 pinches cayenne pepper
- 1¼ c white rice, uncooked
- 4 plum tomatoes, finely chopped
- 1 T tomato paste
- 3 and 3/4 c water
- 1/3 c lentils, uncooked
- 1 t salt
- 2 ears corn, quartered
- 20 olives, pitted
- black pepper
|
| Directions |
Melt the butter over medium heat, add onions, peppers, and scallions, and sauté for 10 minutes, stirring frequently. Add garlic and spices and continuing sautéing for 2 minutes. Mix in the rice, tomatoes, tomato paste, water, lentils, and salt. Increase heat and bring to a boil. Stir until tomato paste is mixed in, cover, reduce heat, and simmer for 25 minutes. Add corn and olives and cook another 5 minutes, until lentils and rice are cooked. Season with pepper and serve immediately.
|
| Notes |
Adapted from Didi Emmons' Vegetarian Planet. |
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