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Vegetable Jambalaya Recipe
|Cooked rice||1 Cup (16 tbs)|
|Green pepper||To Taste, chopped|
|Onion||1 Small, chopped|
|Stalk celery||1 , chopped|
|Pimiento||1 , chopped|
|Tomatoes||1⁄2 Cup (8 tbs) (Canned Or Stewed)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Calories 287 Calories from Fat 186
% Daily Value*
Total Fat 21 g32.6%
Saturated Fat 8.6 g43.2%
Trans Fat 0 g
Cholesterol 30.2 mg
Sodium 19 mg0.8%
Total Carbohydrates 25 g8.2%
Dietary Fiber 4.8 g19.2%
Sugars 4.1 g
Protein 4 g8%
Vitamin A 117.9% Vitamin C 48.8%
Calcium 3.8% Iron 11.9%
*Based on a 2000 Calorie diet
Heat oil in pan, add mushrooms; saute a few minutes. (If small mushrooms are used, leave them whole; if larger ones, cut into halves or quarters.)
Combine rice, mushrooms, green pepper, onion, celery, pimiento and tomatoes.
Add salt to taste, a few grains of cayenne pepper and paprika.
Add melted butter, mix we|l.
Put into greased casserole, cover tightly; cook about 1 hour.
Serve garnished with a small bunch of watercress or parsley.