Recipe courtesy of Cynthia Gardner
Vegetarian Jollof Rice
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 276
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 46
- Dietary Fiber
- 8
- Sugar
- 13
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 159
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
1/4 cup oil
6 medium onions, chopped
4 bell peppers, chopped
3 carrots, chopped
1 cup string beans, broken into pieces
3/4 cup peas
6 tomatoes, chopped
1/2 teaspoon black pepper
1 teaspoon dried thyme
4 cups medium grain brown rice, cooked (cold)
1/2 cup tomato paste
Directions
- In a heavy pot large enough to hold everything, saute onions and peppers over medium heat, approximately 5 minutes. Add remaining vegetables, black pepper, and thyme, and cook for about 5 more minutes.
- In a separate dish, combine rice with tomato paste and add to pot.
- Continue to simmer, adding water sparingly to avoid burning. When vegetables are tender, it's ready to serve.
Cook’s Note
You can add chicken/fish/shrimp, for a heartier non-vegetarian alternative?a kind of an African "paella". The meal wouldn't be complete without sauteed plaintain - slice very ripe plaintains on diagonal and sauted in vegetable oil over medium flame for about 2 minutes on both sides.