Vegetable Jambalaya Recipe
This great recipe comes from a little book called Cookshelf Vegetarian
- 1/2 cup cooked brown rice
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 red onion, cut into eights
- 1 eggplant, diced
- 1 green bell pepper, diced
- 1/2 cup baby corn cobs, halved lengthwise
- 1/2 cup frozen peas
- 3 1/2 oz. small broccoli florets
- 2/3 cup vegetable stock
- 8 fl. oz. cat chopped tomatoes
- 1 tbs tomato puree/paste
- 1 tsp creole seasoning
- 1/2 tsp chili flakes
- Salt and pepper to taste
Heat the oil in a heavy-based frying pan (skillet) and cook the garlic and onion for 2-3 minutes, stirring.
Add the eggplant, bell pepper, corn, peas and broccoli to the pan and cook, stirring occasionally for 2-3 minutes.
Stir in the vegetable stock and canned tomatoes, tomato paste, creole seasoning and chili flakes.
Season to taste and cook over a low heat for 15-20 minutes or until the vegetables are tender.
Stir the brown rice into the vegetable mixture and cook, mixing well, for 3-4 minutes or until hot. Transfer the vegetable jambalaya to dishes and serve immediately.