Sunday, April 11, 2010

Vegetable Jambalaya

Everyone wanted to eat something with vegetables and so I sat there flipping through the pages of "Practical Cooking - Vegetarian" and liked this one the best. I had practically everything it needed and seemed pretty quick one so Vegetable Jambalaya it was. I made quite a lot of changes to the recipe and everyone loved it. :) Now I know why people who like cooking enjoy it. It's because when you make it with so much passion, there's such a little change that it will actually go wrong and when people eat it and enjoy it, they give you compliments and your efforts are appreciated. What could be a greater feeling than that!!


Items:
½ cup brown rice
4 tbsp olive oil (recipe called for 2 tbsp)
3 garlic cloves (finely chopped) (recipe suggested 2)
1 red onion (cut into 8 pieces)
2 dry red chili peppers (whole) (recipe suggested chili flakes)
1 green bell (diced)
1 eggplant (diced)
½ cup frozen peas
1 can baby corn (recipe suggested halved lengthways but I had diced)
1½ cups broccoli florets
1 tomato (chopped)
½ tsp garam masala
1 tsp red chili powder
1 tsp dhana jeera powder
3 pinch nutmeg
1 tsp salt (or to taste)

Note: the recipe had 1 tsp creole seasoning but I didn't have it and I searched for it at Whole Foods but they couldn't find it for me and so I gave up and decided to make my version of spices and that's what you see up in the Items section.

Method:
Cook the brown rice in a pot until it's cooked. Drain the water and set aside. The original recipe suggests to drain, rinse in boiling water and drain and then side aside.

Heat the oil in a heavy-bottomed pot and add the garlic and onion and keep stirring for 2-3 minutes or until light brown. While you're stirring it, add the two red chili peppers after 1st minute (not part of the original recipe).

Add eggplant, bell pepper, corn, peas, and broccoli to the pan and cook while stirring occassionally for another 2-3 minutes.


Eggplant, broccoli, peas, baby corn, bell pepper added to onion & garlic


Add tomatoes, garam masala, red chili powder, nutmeg, dhana jeera, and salt and stir well. Let the vegetables cook until they are tender for another 10-15 minutes on low heat.


Added tomatoes to the veggies mix


Add the brown rice to the veggies and mix well and cook for another 2-3 minutes. Recipe suggests you can use mixture of different kinds of rice such as wild or red rice for color and texture. They also suggest to cook the rice in advance for a speedier recipe.


Veggies after adding the brown rice


Serve hot with brown rice or just by itself or any how your heart pleases.

If you feel that is it not very spicy for your taste, you can always add some hot sauce or sweet & sour sauce to adjust it to your taste. I like it as is because then you actually get to taste each of the veggies and it is truly delicious.


Vegetable Jambalaya


Enjoy! :)

No comments:

Post a Comment