Vegetarian Jambalaya

You won't miss the meat in this mouthwatering dish full of fresh veggies and a flavorful mix of spices.

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This make-ahead main or side dish has all the flavor and boldness of traditional jambalaya
"This make-ahead main or side dish has all the flavor and boldness of traditional jambalaya," affirms LynnMarie Frucci of Pullman, Washington. "If there's any left over, roll it up in a flour tortilla and add your favorite topping."

Preparation time: 15 minutes
Cooking time: 65 minutes

You Will Need
1 medium onion, finely chopped
1 cup chopped celery
1 cup chopped green pepper
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 teaspoon olive or canola oil
3 cups chopped fresh tomatoes
2 cups water
1 cup uncooked long grain rice
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon chili powder
1/8 teaspoon pepper
6 tablespoons reduced-fat sour cream


What to Do
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-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed.

4. Top each serving with 1 tablespoon sour cream.

Serves 6
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This would be perfect with Tofuti soy sour cream which is delicious by itself and then you'd have a perfect vegetarian dish.

By 95katys, on 07/02/2009

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