Vegetarian jambalaya
Yield: 4 Servings
Ingredients:
- 1 cn 28oz Italian plum tomatoes
- 1 c Broth(veg chick or beef)
- 1 c Quick cooking brown rice
- 1 ts Bottled minced garlic
- 2 Bay leaves
- 1 ts Dried basil leaves
- 1 ts Dried thyme leaves
- 1 ts Hot pepper sauce or to taste
- 1 lg Green bell pepper
- 1 cn 16oz can black eyed peas
Instructions:
Drained Chopped parsley or chives For garnish Combine tomatoes broth rice garlic bay leaves basil thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat. When rice is cooking cut green pepper into 1 inch pieces and stir into stew Reduce heat to medium stir in black eyed peas cover and simmer for 10 to 12 minutes stirring once. Remove and discard bay leaves. Sprinkle with parsley if desired. This is a Louisiana inspired stew rich and fairly thick. For a thinner stew add additional broth. Serving suggestion: Serve with garlic bread. Source: Meatless Dishes in Twenty Minutes Typed by Dale/Gail Shipp
