Vegetable Jambalaya Recipe
Ingredients
| Oil | 2 Tablespoon | |
| Small mushrooms | 8 Ounce | |
| Cooked rice | 1 Cup (16 tbs) | |
| Green pepper | 1 , seeded, chopped | |
| Onion | 1 Small, peeled and chopped | |
| Stalk celery | 1 , chopped | |
| Pimiento | 1 Can (10 oz), chopped | |
| Tomatoes | 1⁄2 Cup (8 tbs), canned or stewed | |
| Salt | To Taste | |
| Cayenne pepper | To Taste | |
| Paprika | 1⁄4 Teaspoon | |
| Butter/Margarine | 1⁄4 Cup (4 tbs), melted | |
| Watercress | 1⁄2 Cup (8 tbs), garnish |
Nutrition Facts
Serving size: Complete recipe
Calories 1123 Calories from Fat 691
% Daily Value*
Total Fat 79 g120.9%
Saturated Fat 33.4 g166.8%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 498.9 mg20.8%
Total Carbohydrates 97 g32.3%
Dietary Fiber 15.4 g61.7%
Sugars 23.8 g
Protein 19 g38.5%
Vitamin A 241.9% Vitamin C 662.7%
Calcium 13.6% Iron 55.7%
*Based on a 2000 Calorie diet
Directions
Add mushrooms; saute a few minutes. (If small mushrooms are used, leave whole; cut larger ones into halves or quarters.)
Combine rice, mushrooms, green pepper, onion, celery, pimiento, and tomatoes.
Add salt, few grains cayenne pepper, and paprika.
Add butter; mix well.
Put into greased casserole; cover tightly.
Cook in preheated 300°F oven about 1 hour.
Garnish with small bunch of watercress or parsley.
Chef
