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Vegetable Jambalaya

Recipe name:
Vegetable Jambalaya

Recipe category:
Rice

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Recipe details:

MM: 3 tb Canola oil 1 c Diced onion 2 lg Cloves garlic minced 3/4 c Diced celery 1/2 c Diced carrots 1 ts Dried thyme 2 ts Paprika 1/2 ts Salt pn Cayenne pepper 1 Bay leaf 1 Red bell pepper * 1 Green bell pepper * 1 c Cooked blackeyed peas 1 cn Plum tomatoes 28 oz., -chopped 3 1/4 c Defatted vegetable broth 2 md Zucchini 1/2" dice 1 1/2 c Uncooked long-grain -white rice 2 tb Chopped parsley * seeded and chopped Heat oil in a large, heavy pot. Add the onion and cook over lowheat to wilt for 10 min, stirring. Add the garlic, celery, and carrots. Cook, stirring, 1 minute longer. Mix in the spices and herbs. Add the bell peppers, black-eyed peas, tomatoes with juices, and vegetable broth. Bring to a boil. Reduce heat to medium-low and cook, partially covered, for 10 min. for flavors to blend. Adjust seasonings. One-half hour before serving, add zucchini and bring mixture to a boil. Stir in the rice, cover, reduce heat to low and cook for 20 min. Stir in the parsley and serve immediately. Notes: After adding the rice, cook this dish no longer than the 20 min. called for. Be sure to add the exact amount of broth called for. Serving Ideas: Serve with fresh cole slaw, tomatoes, catfish, crab cakes. Recipe By: The New York Times -

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Vegetable Jambalaya

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