Tuesday, March 3, 2009

Vegetarian Jambalaya

1 medium onion, finely chopped
1 cup chopped celery
1 cup chopped green pepper
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 tsp. olive oil
3 cups chopped fresh tomatoes
2 cups water
1 cup sprouted brown rice
2 TB nama shoyu
1 TB minced fresh parsley
¼ tsp. salt
¼ tsp. paprika
1/8 tsp. cayenne pepper
1/8 tsp. chili powder
1/8 tsp. pepper

In a large skillet, sauté the onion, celery, green pepper, mushrooms and garlic in oil until tender. 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 nonstick cooking spray. Cover and bake at 350 for 65-70 minutes or until rice is tender and liquid is absorbed.

No comments:

Post a Comment