Vegetarian Jambalaya Recipe
"This make-ahead main or side dish has all the flavor and boldness of
traditional jambalaya," affirms LynnMarie Frucci of LaCenter,
Washington. "If there's any left over, roll it up in a flour tortilla
and add your favorite topping."
This recipe is:
Healthy
* 6 Servings
* Prep: 15 min.
* Bake: 65 min.
Ingredients
* 1 medium onion, finely chopped
* 1 cup chopped celery
* 1 cup chopped green pepper
* 1 cup sliced fresh mushrooms
* 1 teaspoon olive oil
* 2 garlic cloves, minced
* 3 cups chopped fresh tomatoes
* 2 cups water
* 1 cup uncooked long grain rice
* 2 tablespoons reduced-sodium soy sauce
* 1 tablespoon minced fresh parsley
* 1/4 teaspoon salt
* 1/4 teaspoon paprika
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon chili powder
* 1/8 teaspoon pepper
* 6 tablespoons reduced-fat sour cream
Directions
* In a large nonstick skillet, saute the onion, celery, green
pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer.
Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika,
cayenne, chili powder and pepper.
* Transfer to a 2-1/2-qt. baking dish coated with cooking spray.
Cover and bake at 350° for 65-70 minutes or until rice is tender and
liquid is absorbed. Top each serving with 1 tablespoon sour cream.
Yield: 6 servings.
Nutritional Analysis: One serving (1 cup) equals 187 calories, 3 g fat
(1 g saturated fat), 5 mg cholesterol, 339 mg sodium, 36 g carbohydrate,
3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch,
1/2 fat.
Vegetarian Jambalaya published in Light & Tasty June/July 2001, p18
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