Vegetable Jambalaya Recipe
Ingredients
| Oil | 2 Tablespoon | |
| Mushrooms | 8 Small | |
| Cooked rice | 1 Cup (16 tbs) | |
| 1 green pepper, seeded and chopped | ||
| Onion | 1 Small, chopped | |
| Stalk celery | 1 , chopped | |
| Pimiento | 1 , chopped | |
| Canned tomatoes | 1/2 Cup (16 tbs), stewed | |
| Cayenne pepper | 1 | |
| Paprika | 1/4 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Watercress or parsley for garnish | ||
Directions
Pre-heat oven to 300°.
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.
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.
Chef
