Brown Rice Jambalaya -

Brown Rice Jambalaya

Ingredients

1¼ cups (300 ml) vegetable stock
½ cup (125 ml/100 g) short-grain brown rice
1 tbsp (15 ml) oil
1 large onion
1 clove garlic
1 chili pepper
1 small rib celery
1 red pepper
14 oz (398 ml) can tomatoes
1 tbsp (15 ml) tomato paste
½ bunch Italian (flat-leaf) parsley
Pinch ground cloves
Salt and freshly ground pepper
Hot pepper sauce

Details

Serves: 2

Method

Bring the stock to a boil. Stir in the rice and cook, covered, on low heat for 30 to 40 minutes.

Chop the onion, garlic and parsley. Slice the chili pepper, celery and red pepper. Heat the oil, stir in the onion and garlic, and sauté until translucent. Stir in the chili pepper, celery and red pepper. Cook for 3 to 4 minutes, stirring.

Stir in the tomatoes and juice, crushing the tomatoes. Stir in tomato paste and ½ the parsley. Season with cloves, salt, pepper and hot pepper sauce. Simmer, uncovered, for 10 minutes.

Drain the rice, stir into the vegetables and heat quickly. Season with salt and pepper, sprinkle with the remaining parsley and serve.

Per serving:- approx. 319 calories 8 g protein, 6 g fat, 53 g carbohydrates

Related food category:

• Rice, Grain and Pulses