This delicious recipe is from Pragati Bidkar’s latest book, Rice Bowl: Vegetarian Rice Recipes from India and the World, which she self published. I was thrilled when Pragati, author of the food blog KamalKitchen, asked me to take a look at Rice Bowl because I thought her first book, 30 Days of Daal, was fantastic (see this post). And Rice Bowl is a #1 Hot New Release in Indian Food as well as Rice/Grains in the Amazon Kindle store. Congrats, Pragati!
Although most of the recipes in Rice Bowl are Indian, she included a variety of rice-based dishes to suit any palette, including Thai, Mexican, Mediterranean and my personal favorite, Creole! Her blend of spices in this Jambalaya recipe are as good as any I’ve had in many New Orleans restaurants – and I’ve certainly eaten my fair share in that town! It’s very easy to make and comes together in one pot.
Pragati’s book is loaded with rice recipes which can be used as a side or main dish. This Jambalaya could be served as either, but I think it deserves to be offered up as the main attraction. My version of Pragati’s recipe left out the mushrooms (forgot to buy them at the store) and uses all red bell peppers instead of a mix of red, green and yellow. I also substituted 1 cup of frozen corn for her chopped baby corn (my store was out of it), and used dried herbs instead of fresh. Other than that, I followed her recipe and instructions and the final result was absolutely delicious!
Her book also contains some handy information like how to stock an Indian pantry and cook different varieties of rice. I learned a couple of things, like there’s such a thing as “aged” rice and how to cook rice in the microwave. Congratulations, Pragati, on another well done book!
(Adapted from Pragati Bidkar’s Vegan Jambalaya in Rice Bowl)
Ingredients (serves 6 – 8)
2 cups uncooked brown basmati rice (washed and drained)
1 cup onions – chopped
1 cup celery – chopped
1 1/2 cups red, yellow and green bell peppers – chopped (I used all red)
1 cup mushrooms – sliced
1/2 cup baby corn – chopped (I used 1 cup frozen sweet corn)
1 cup fresh tomato puree
4 tablespoons olive oil
1 tablespoon garlic – chopped
1/4 cup scallions
1/2 – 1 teaspoon salt (to taste
For the Spice Mix
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon smoked paprika
1 tablespoon sweet paprika
1 teaspoon cayenne pepper
1 teaspoon fresh cracked black pepper
1 tablespoon or 2 – 3 sprigs fresh thyme (I used 1 tsp. dried thyme)
1 tablespoon fresh oregano leaves (I used 1 tsp. dried oregano)
Directions
- Heat the oil in a soup/stock pot. Add the garlic and saute for 2 – 3 minutes, making sure not to burn it.
- Add the trinity – onions, celery and peppers and saute until softened (about 5 – 7 minutes.)
- Add the mushrooms and corn and saute until mushroom sweat.
- Add half the spice mix and stir.
- Add the tomato puree, remaining spices, thyme and oregano.
- Add the washed and drained brown basmati rice and stir until the spices and liquid is absorbed.
- Add 4 – 5 cups of water and bring to a boil.
- Season with salt, cover with a lid and reduce heat to simmer.
- Cook until rice is done – usually about 40 minutes for brown rice. Stir occasionally to prevent sticking or burning.
- Jambalaya is done when the rice is cooked. You can leave some moisture in for a slightly saucy consistency or cook until moisture dries out.
- Serve hot garnished with fresh chopped scallions and fresh herbs.
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