Vegetable Jambalaya
Spinach Pesto
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Ingredients
4 servings
200 g800 g
800 g
2
4 Rice (brown)
Canned chopped tomatoes
Canned lima beans
Yellow bell peppers
Celery sticks 4 tea sp
1 tea sp
1 tea sp
800 ml
2
3 cloves Smoked paprika powder
Chilli flakes
Thyme
Bouillon
Onions
Garlic
Fresh parsley
Prep
5 min
- Dice onion and mince garlic
- Cut bell peppers in small pieces
- Cut celery sticks into slices
- Drain canned lima beans and rinse
Cook
30 min
Sauté onions, celery and bell pepper
medium heat, until vegetables start to soften ~5 min, season with salt and pepper
Add smoked paprika powder, chilli flakes, thyme, garlic
~2 min
Add bouillon, rice, canned tomatoes and lima beans
simmer with lid on, ~25 min
keep stirring every now and then, add extra water if needed to prevent the rice from sticking to the pan
Garnish the dish with parsley
Hi Frank and team, just love your blog and recipes I’m a 73 year old grandmother who loves cooking and I’ve been a non meat eater for over 35 years. Tried loads of your recipes and they have opened a new way of cooking for me. Very tasty, quick and easy to prepare and so good for us. sauerkraut will take a bit more getting used to but I love the plant based butter. I’m passing your recipes onto my children who are equally impressed. Thank you so much and keep up the good work. Best wishes. Angela