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Jambalaya
1 1/2 tbsp butter (or olive oil)
3 cups chopped onions
2 red or green bell peppers, seeded and chopped
2 cups finely chopped scallions
2 garlic cloves, minced
1 cup chopped parsley
1 tbsp. chopped fresh oregano or 1 tsp dried
1 tablespoon fresh thyme or 1 tsp dried
3 bay leaves
2 pinches cayenne
1 1/4 cups uncoooked white rice
4 plum tomatoes, chopped fine
1 tbsp tomato paste
3 3/4 cups water
1/3 cup dried lentils
1 tsp salt or to taste
2 ears corn, each cut into 4 pieces
20 olives, pitted
fresh ground black pepper to taste
In a heavy-bottomed stock pot, melt butter (or heat oil) on medium
heat. Add onions, bell peppers, and scallions. Saute 10 minutes,
stir often.
Add garlic, parsley, oregano, thyme, bay leaves, and cayenne.
Saute, stirring often, 2 minutes. Add rice and mix well. Add the
tomatoes, tomato paste, water, lentils and salt. Turn heat to
high, bring to boil. Stir, cover and reduce heat to low. Simmer 25
minutes.
Add corn pieces. and olives, cook 5 minutes more until rice and
lentils are tender. Season with black pepper (and more salt if
required). Serve immediately. Serves 4.
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Veg Jambalaya 02