Vegetarian Jambalaya Recipe

5 2 2
Publisher Photo

Vegetarian Jambalaya Recipe

Read Reviews
5 2 2
Publisher Photo
"This make-ahead main or side dish has all the flavor and boldness of traditional jambalaya," affirms LynnMarie Frucci of LaCenter, Washington. "If there's any left over, roll it up in a flour tortilla and add your favorite topping."
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.

Ingredients

  • 1 medium onion, finely chopped
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 3 cups chopped fresh tomatoes
  • 2 cups water
  • 1 cup uncooked long grain rice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 6 tablespoons reduced-fat sour cream

Directions

In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.
Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream. Yield: 6 servings.
Originally published as Vegetarian Jambalaya in Light & Tasty June/July 2001, p18

Nutritional Facts

1 cup: 187 calories, 3g fat (1g saturated fat), 5mg cholesterol, 339mg sodium, 36g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1/2 fat.

  • 1 medium onion, finely chopped
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 3 cups chopped fresh tomatoes
  • 2 cups water
  • 1 cup uncooked long grain rice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 6 tablespoons reduced-fat sour cream
  1. In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.
  2. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream. Yield: 6 servings.
Originally published as Vegetarian Jambalaya in Light & Tasty June/July 2001, p18

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVegetarian Jambalaya

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
raziya522 User ID: 6773569 72830
Reviewed Feb. 27, 2013

"very good and tasty! add more spices and salsa next time"

MY REVIEW
kaytmo User ID: 5432156 87003
Reviewed Sep. 27, 2010

"This was a great dinner, I added shredded cheddar cheese on top before serving."

Loading Image