Veggie Jambalaya
From One-Pot Vegetarian by Sabrina Fauna-Role (submitted by Joan)
Ingredients
- 2 tbsp. sunflower oil
- 1 1/4 cups long-grain rice
- 1 carrot peeled and chopped
- 1 garlic clove chopped
- 1 tsp paprika
- 1 pinch ground cloves
- 1 pinch chili powder
- 1 tsp. cumin seeds
- 1 tbsp. dried oregano
- 2 bay leaves
- 3 stalks celery finely sliced, leaves set aside
- 14 oz. kidney beans, drained
- 1 tables. tomato puree (paste)
- 1 tsp. salt
- 1 vegetable stock cube
- 4 spring onions (scallions), thinly sliced
- 2 cups water
Instructions
- Heat the oil in the casserole dish. Saute all the ingredients, except the celery leaves, beans, tomato puree, stock cube and 2 of the thinly sliced spring onions. Add the water, salt and the stock cube. Cook for 30 minutes over a low heat. Add the beans, celery leaves (snipped), tomato puree and reserved spring onions 5 minutes before the end of cooking. Serve.
Notes
Joan added a bell pepper, vegan sausage and an extra can of beans.
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