Jambalaya with Vegetables / Jambalaya cu legume

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Posted By: Christina
Posted In:  Rice
Page Views:  904 views
Preparation Time:  15 minutes
Cooking Time:  75 minutes
Course: lunch/snacks


Other Info

servings: 4-6

Ingredients

U.S.

Ingredients

European

⅔ c

Rice (cooked)*

116 g

¼ lb

Butter

113 g

¾ lb

Mushrooms

340 g

2

Green bell peppers

2

1

Onion

1

1

Celery stalk

1 stalk

1¼ c

Canned Tomatoes

319 g

2

Canned pimientos (optional)

2

To taste

Cayenne

To taste

½ tsp

Paprika

½ tsp

¾ tsp

Salt

¾ tsp


Directions

1.  Prepare one recipe of *Basic Rice as directed in this book. Set aside ⅔ cup for this recipe.

2.  Wash, peel and chop all the vegetables and set aside

3.  In a large pan, melt just a dollop of the butter in the pan over a medium flame. Add the mushrooms and sauté lightly. Then add the green pepper, onion, celery, pimientos and tomatoes.

4.  Season the vegetable mixture with cayenne pepper, paprika and the salt. Stir in the butter and toss until the butter is thoroughly melted. Finally toss in the rice and mix well.

5.  Place the rice mixture into a greased baking dish. Bake covered in a medium-high temperature oven until heated through (about one hour).

6.  Remove the Jambalaya from the oven and allow to cool for just 5-10 minutes. Serve hot.

 

References: *See the Basic Rice recipe.

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