Vegetarian Jambalaya

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Vegetarian Jambalaya

 

1 medium onion, finely chopped

1 cup chopped celery

1 cup chopped green bell pepper

1 cup sliced fresh mushrooms

2 garlic cloves, minced

1 tsp. olive or canola oil

3 cups chopped fresh tomatoes

2 cups water

1 cup uncooked long grain rice

2 TB reduced sodium soy sauce

1 TB minced fresh parsley

1/4 tsp. salt

1/4 tsp. paprika

1/8 tsp. cayenne pepper

1/8 tsp. chili powder

1/8 tsp. ground black pepper

6 TB reduced fat sour cream

 

1. In a large nonstick skillet, sauté the onion, celery, green pepper,

mushrooms and garlic

in oil until tender.

 

2. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika,

cayenne, chili powder

and pepper.

 

3. Transfer to a 2-1/2 quart baking dish coated with nonstick cooking spray.

Cover and bake at 350° F., for 65 to 70 minutes or until rice is tender and

liquid is absorbed.

 

4. Top each serving with 1 tablespoon sour cream.

 

Serves 6 to 8.

 

Recipe from Reader's Digest.