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Vegetable Jambalaya

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The Inn At New Town Farms
Presented by Chef|Activist Tim Groody

Vegetable Jambalaya
Serves 4

Broth

1 large onion, diced

1 medium green bell pepper, diced

2 medium ribs celery, diced

3 T olive oil

½ cup diced tomatoes in juice, not drained

3 cloves garlic, chopped

1 tsp dried thyme leaves

¼ tsp ground black pepper

¼ tsp ground white pepper

¼ tsp cayenne pepper

1 tsp paprika

1 cinnamon stick

2 ½ cups vegetable stock

2 tsp salt

  • In a medium sized pot soften peppers, onion and celery in oil. Add garlic and spices. Cook 30 seconds and add tomatoes. Cook 1 minute and add stock and salt. Bring to a boil and pour over rice

Vegetables and Rice

3 Japanese eggplant cut in ½ lengthwise

16 green beans cut in 1" pieces

½ cup cherry tomatoes cut in ½

2 T olive oil

1 ½ cups basmati rice

In a skillet caramelize the eggplant, on the cut side only, in the oil.  In a casserole dish place the vegetables.  Pour rice on top.  Pour hot seasoned broth over.  Stir slightly.  Cover and bake at 350* for 30-45 minutes or until the rice is cooked.  Uncover for 5 minutes to crust the top.  Serve with  other vegetables, meats, seafood or as is, but straight out of the oven.  Enjoy!!!!!

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