EASY VEGAN JOLLOF RICE
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
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
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
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
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
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
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
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
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
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
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
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
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
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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