Vegetarian Jambalaya
Equipment
- Heavy-bottomed saucepan with lid
- knife
- Cutting board
Ingredients
- 1 ¼ cup uncooked rice approximately 250 grams
- 1 onion finely chopped
- 1 green bell pepper finely chopped
- 1 tsp. chili powder
- 2 large tomatoes diced
- 1 lb. sliced mushrooms
- 1 tsp. salt or to taste
- Fresh cilantro/coriander leaves for garnish
- 1 tbsp. oil olive oil or vegetable oil
Instructions
- Heat the oil in a heavy-bottomed saucepan over medium heat.
- Add the chopped onions, sliced mushrooms, and finely chopped green bell pepper to the pan.
- Sauté for about 5 minutes until the vegetables start to soften.
- Stir in the diced tomatoes, uncooked rice, chili powder, and salt.
- Add 2 1/2 cups of lukewarm water to the pan.
- Stir well to combine all ingredients.
- Cover the saucepan with a lid and cook on medium-low heat for 25-30 minutes, or until the rice is cooked and the liquid is absorbed, stirring occasionally to prevent sticking.
- Once cooked, remove the saucepan from heat.
- Garnish the jambalaya with fresh cilantro/coriander leaves.
- Serve hot, optionally with hot sauce on the side for extra heat.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful Vegetarian Jambalaya with a light-bodied red wine such as Pinot Noir or Beaujolais. The fruity and earthy notes in these wines will complement the vegetables and spices in the dish. If you prefer white wine, a crisp and slightly acidic Sauvignon Blanc would also be a delightful match.Nutritional Information
Calories: 290 kcal | Carbohydrates: 53 g | Protein: 9 g | Fat: 6 g | Fiber: 6 g | Sugar: 5 g
