Creole Brown Rice Vegetarian Style Recipes
CREOLE VEGETABLES ON BASMATI RICE
Make and share this Creole Vegetables on Basmati Rice recipe from Food.com.
Provided by smellyvegetarian
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large pan heat oil over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add zucchini, mushrooms, bell pepper, and garlic, and cook an additional 5 minutes.
- Add the tomatoes, tomato sauce , Worcestershire, hone, chili powder, celery salt, and hot sauce. Bring to a boil, then reduce heat to low and simmer, covered, 20 minutes.
- Whisk the cornstarch mixture into the sauce and cook over medium, stirring constantly, until slightly thickened. Serve over hot rice and garnish with parsley.
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- In a pot, heat the oil over medium heat. Add the onion, celery and bell pepper. Sauté for 4-5 minutes until softened.
- Add the garlic, paprika, oregano, thyme, cayenne pepper and crushed red pepper flakes. Cook for another minute until fragrant.
- Increase heat to high and bring mixture to a boil. Reduce heat to low, cover and cook for 15-20 minutes, or until the rice has absorbed all of the liquid.
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- Pour 3 cups of the broth into a large saucepan. Place over high heat and bring liquid to boil. Add rice and bay leaf and give a quick stir. Cover and reduce heat to low and simmer for 30 minutes or until rice is tender and all liquid is absorbed. Remove bay leaf and set aside.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic, onion, and eggplant. Sauté for 5 to 8 minutes, or until the vegetables soften a bit.
- Add the celery, green pepper, tomato, paprika, and thyme. Continue cooking for 5 to 8 minutes longer, stirring occasionally, until the vegetables are soft but not overdone.
- Stir in the cooked rice and remaining cup of broth. Reduce heat to medium and cook another 10 minutes until all the liquid is absorbed. The mixture should still be a bit moist, so if need be, add 1/2 to 1 cup water and allow to absorb a bit.
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- In a 4 quart sauce pot bring the water to a boil. Add the rice, lentils, bayleaf and 1/2 tsp salt. Bring back to a boil, turn heat down to medium and lid, leaving lid slightly ajar. Simmer for 30-35 minutes or until the rice and lentils are tender. Drain, reserving at least 1 1/4 C (281g) of cooking liquid (it will be used later to make the sauce). Place the rice and lentils back in their cooking pot, lid and set aside off heat.
- *A note about the veggies. Be sure they're diced small, otherwise they'll be crunchyish at the end of cooking. We're looking for them to be soft. In a large, heavy saucepan with 3" sides (7.5cm), add the oil and heat until shimmering. Add the bell pepper, onion and celery. Turn the heat to low. Stir. Cook, stirring occasionally for about 12-15 minutes. The veggies are done when they're tender/soft and brown bits (fond - pronounced fahn – the brown bits that stick to the bottom of the pan) are just starting to appear in the pan.
- To the pan of veggies, add the tomato paste, garlic, Cajun or Creole seasoning and remaining 1/2 tsp salt. Stir for about 30 seconds, coating the veggies. Pour in 3/4 C (180g) of the reserved cooking liquid from the lentils and rice. Stir. To the pan, add the drained kidney beans. Stir. Heat should be on medium-low to low. Lid the pan and gently cook the beans through for about 8-10 minutes. Check on the beans a few times while cooking and If needed, add just a bit more cooking liquid from the reserved liquid. Your beans should be saucy, and moist, not dry.
- Turn the heat to low and transfer the drained rice and lentils to the bean mixture. Add the liquid smoke and Worcestershire sauce (start with 1 tsp of Worcestershire.). Sprinkle a squeeze of lemon over the top and to taste, then gently fold all the ingredients together. If needed, to loosen the mixture or if it starts to get too dry, add a splash of cooking liquid - you'll probably not use it all - thats okay. Taste for salt adjustment and add more Worcestershire to taste. Lid. Leave on low heat for 3-5 minutes just to warm though, checking to make sure it isn't sticking - the pan should be almost dry, with a moist (but not sticky) rice mixture.
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