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Veggie Jambalaya

From One-Pot Vegetarian by Sabrina Fauna-Role (submitted by Joan)
Print Recipe
Servings 6

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.