A vegan twist on the New Orleans classic Jambalaya! Serves 4-6
Begin by washing and draining the rice. Set aside the rice. Next, In a large, deep skillet, heat the oil and saute the onions and garlic for 3-5 minutes or until the onions are translucent.
Stir in the mushrooms and sauté for 5 more minutes. Add the next six ingredients as well as the reserved rice and bring to a boil. Add the salt. Reduce heat to simmer and cook, covered, for 5 minutes.
Add the celery, peas, carrots and bell peppers and cook, covered, for 15 minutes or until the rices is soft and the water is absorbed.
Fluff the rice with a fork and stir in the cilantro. Serve immediately.
1 1/4 cups uncooked basmati rice,
2 tbsp olive oil,
3/4 cup chopped onions,
1 1/2 tbsp chopped garlic,
3/4 cup sliced fresh mushrooms,
2 1/4 cups water,
1/2 tbsp dried thyme,
1/2 tbsp ground cumin,
1 tsp ground mustard,
1/4 tsp dried crushed red chili peppers,
1/8 tsp Tabasco sauce,
1/2 tsp salt,
3/4 cup sliced celery,
3/4 cup diced carrots,
1/2 cup fresh or frozen peas,
1/3 cup diced red bell peppers,
1/4 cup chopped fresh cilantro