RCI-RC.004.0319.001
Vegetarian Jambalaya
Vegetarian Jambalaya from the Recidemia collection
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyadvanced
Ingredients
- 3 cups
- Onion1 mediumdiced
- Mushrooms2 ½ cupsoptional
- 2 Tbsp
- green peppers2 mediumchopped
- celery1 stalkchopped, optional
- tomatoes2 largepeeled and chopped
- ½ tsp
- 2 Tbsp
- oregano1 unitto taste
- sweet basil1 unitto taste
- thyme1 unitto taste
- butter½ cupmelted
Method
1
Heat 2 tablespoons of butter in a large heavy-bottomed pot or cast iron skillet over medium-high heat until it foams, about 2 minutes.
2
Add the diced onion and chopped green peppers to the pot, stirring frequently until softened and the onions become translucent, about 5 minutes.
5 minutes
3
Stir in the chopped celery (if using) and mushrooms (if using), cooking for another 3 minutes until they begin to release their moisture.
3 minutes
4
Add the peeled and chopped tomatoes along with paprika, stirring well to combine and cook for 2 minutes until the tomatoes begin to soften.
2 minutes
5
Fold in the cooked rice, breaking up any clumps with a wooden spoon or spatula, and mix thoroughly with the vegetable base.
2 minutes
6
Season with oregano, sweet basil, and thyme to taste, stirring gently to distribute the herbs evenly throughout the rice mixture.
7
Pour the melted butter (½ cup) over the rice mixture, stirring gently until the rice is well coated and heated through, about 3 minutes.
3 minutes
8
Adjust seasoning as needed and cook until the jambalaya is piping hot throughout, about 5 minutes total.
5 minutes
9
Garnish with fresh parsley just before serving, and distribute into bowls or plates while hot.