Vegetarian Jollof Rice Recipes

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EASY VEGAN JOLLOF RICE



Easy Vegan Jollof Rice image

This Vegan Jollof Rice will definitely blow your mind. You won't believe it's not the original. Guess what? It's one of the easiest and most delicious Jollof recipe.

Provided by Chichi Uguru

Number Of Ingredients 12

2 1/2 cups Parboiled long grain rice ( washed thoroughly and drained completely)
2 Tbsp Tomato paste diluted with 1/4 cup of water
1 Large onion chopped
3 sprigs of spring onions chopped
4 cups of vegetable stock
1/2 cup cooking oil of choice
salt/ vegetable bouillon to taste
1 teaspoon curry powder
1 teaspoon dry thyme
1 teaspoon rosemary
3 cloves of garlic crushed
1/2 teaspoon ground ginger

Steps:

  • Preheat oven to 350ºF /180ºC
  • Heat up oil in a 10/12 in cast iron skillet, sauté onions and garlic till onions is translucent.
  • Stir in the diluted tomato paste add the bouillon powder or cubes, curry, thyme, rosemary and ground gingerthen stir fry for 2 minutes.
  • Add the rice and stir fry for another 2 minutes to get the flavors in.
  • Pour the vegetable stock into the skillet. Stir, taste for seasoning and adjust accordingly. It should taste slightly salty. Don't worry the rice will absorb the salt when cooked and the flavors will balance out.
  • Cover tightly with aluminum foil.
  • Transfer to the lower rack of oven and bake for 45 mins or until all the liquid is absorbed.
  • Allow to stand in oven for another 5 mins, then bring out, sprinkle the chopped spring onions then use a fork and fluff the rice.

VEGETARIAN JOLLOF RICE



Vegetarian Jollof Rice image

Make and share this Vegetarian Jollof Rice recipe from Food.com.

Provided by Spartan Mom

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

2 onions, chopped
1 green pepper, chopped
1 red pepper, chopped
2 garlic cloves
10 ounces mushrooms, sliced
2 carrots, diced
1 (14 ounce) can chopped tomatoes (or use fresh)
2 tablespoons tomato paste
1 teaspoon cayenne pepper (to taste)
1 teaspoon turmeric
1 tablespoon thyme
1 lb brown rice
4 cups vegetarian broth
1 cup frozen green pea
cilantro (optional) or parsley (to garnish) (optional)

Steps:

  • Make broth if using bouillion. (Bring 4 cups of water to a boil. Add bouillon and stir).
  • Simmer the onions, peppers, garlic and mushrooms in 1/2 cup of the broth to soften.
  • Stir in the carrots, tomatoes, spices, rice and remaining broth; bring to a boil and simmer 45 minutes, or until the rice is tender.
  • Just before serving, adjust the seasonings if needed, stir in the green peas and garnish with cilantro or parsley.

Nutrition Facts : Calories 361.9, Fat 2.9, SaturatedFat 0.6, Sodium 96.7, Carbohydrate 75.5, Fiber 7.2, Sugar 9, Protein 10.6

WEST AFRICAN VEGETARIAN JOLLOF RICE



West African Vegetarian Jollof Rice image

Create our version of this well-loved spicy West African rice recipe cooked in a tomato, pepper pureé.

Provided by ReadySetEat

Categories     Side Dish

Time 50m

Yield 16

Number Of Ingredients 17

1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
2 medium red bell peppers
1/2 scotch bonnet/habanero pepper
1/2 cup chopped yellow onion
1/3 cup vegetable oil
1/2 yellow onion, sliced
3 tablespoons Hunt's® Tomato Paste
2 teaspoons minced garlic
2 teaspoons grated fresh ginger
2 bay leaves
2 teaspoons kosher salt
2 teaspoons dried thyme leaves
1-1/2 teaspoons Jamaican curry powder
1 teaspoon ground red pepper
4 cups reduced-sodium vegetable broth
3 cups long-grain white rice, uncooked, rinsed
fresh Italian (flat-leaf) parsley, for garnish

Steps:

  • Combine bell peppers, diced tomatoes, scotch bonnet peppers and diced onions in a blender and pureé.
  • Heat oil in a large pot over medium heat. Add sliced onions and sauté about 3 minutes until soft. Add tomato paste and cook about 2 minutes. Add garlic, ginger and bay leaves and cook about 2 minutes longer, stirring frequently.
  • Add tomato and pepper pureé and simmer for 10 to 12 minutes until sauce thickens. Stir in salt, thyme, curry powder, and cayenne.
  • Stir in rice and coat well with sauce. Add vegetable stock and bring to a boil; stir. Cover and reduce heat to low and cook for about 30 to 40 minutes until done and rice is desired texture.

Nutrition Facts : @id https, Calories 201 calories

VEGETARIAN JOLLOF RICE



Vegetarian Jollof Rice image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

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

Steps:

  • 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.

JOLLOF RICE



Jollof rice image

Enjoy a version of the West African staple, jollof rice. It's a great partner to chicken, fish or salad and you can use a ready-made sauce if you prefer

Provided by member recipe by elizabeth uwaifo

Categories     Dinner, Side dish

Time 1h

Number Of Ingredients 13

400g basmati rice
3 red peppers, halved and deseeded
1 white onion, halved
2 garlic cloves
1 tbsp grated ginger, or ginger purée
1 Scotch bonnet chilli, deseeded if you prefer less heat (optional)
5 tbsp vegetable or sunflower oil
100g tomato purée
2 bay leaves
1 tbsp dried thyme
2tsp curry powder (we used hot madras)
½ tsp ground white pepper
600ml hot chicken stock, made with 2 stock cubes

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.
  • Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.

Nutrition Facts : Calories 275 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

GHANAIAN JOLLOF RICE BY TEI HAMMOND RECIPE BY TASTY



Ghanaian Jollof Rice By Tei Hammond Recipe by Tasty image

Here's what you need: large yellow onions, vegetable oil, diced tomato, tomato paste, habanero pepper, curry powder, garlic powder, ground ginger, mixed dried herbs, chicken bouillon cubes, long grain rice, frozen mixed vegetable, water

Provided by Kiano Moju

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

2 large yellow onions, roughly chopped
⅓ cup vegetable oil, plus 2 tablespoons, divided
14 oz diced tomato, 2 cans
6 oz tomato paste, 1 can
1 habanero pepper
2 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon mixed dried herbs
3 chicken bouillon cubes, crushed
2 ½ cups long grain rice, rinsed
1 cup frozen mixed vegetable
1 ½ cups water

Steps:

  • Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
  • Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
  • Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
  • Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
  • Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
  • Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
  • Enjoy!

Nutrition Facts : Calories 467 calories, Carbohydrate 78 grams, Fat 13 grams, Fiber 5 grams, Protein 10 grams, Sugar 11 grams

JOLLOF RICE



Jollof Rice image

The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.

Provided by The New York TImes

Categories     side dish

Time 1h

Yield 7 1/2 cups rice

Number Of Ingredients 14

2 medium tomatoes, roughly chopped (about 5 ounces each)
1/2 medium Scotch bonnet pepper (or use a habanero pepper), stem removed
1/2 medium onion, roughly chopped
3 small red bell peppers, roughly chopped (about 5 ounces each)
1/2 cup vegetable oil
1 1/2 teaspoons salt
1 teaspoon curry powder
1 1/2 teaspoons hot ground chile pepper, such as African dried chile or cayenne
1 1/2 teaspoons garlic powder
1 tablespoon plus 1 heaping teaspoon onion powder
2 bay leaves
1/2 teaspoon ground ginger
1 tablespoon dried thyme
2 1/2 cups medium-grain rice

Steps:

  • In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
  • Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
  • Stir in the rice until well mixed, then reduce the heat to low.
  • Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 10 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 2 grams, TransFat 0 grams

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