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Vegetable Jambalaya

Budget.Gourmet's picture
Ingredients
  Oil 2 Tablespoon
  Mushrooms 8 Small
  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)
  Cayenne pepper 1
  Paprika 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Watercress/Parsley 1
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes
Servings: 
4

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

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 mg10.1%

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

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Vegetable Jambalaya Recipe