Vegetable Jambalaya - Healthy Recipes

Vegetable jambalaya

Ingredients for 2 servings:

40 g rice

10 g olive oil

half a clove of garlic, mashed

80 g red onions, eighths of

approx. 120 g aubergine

approx 80 g green peppers, diced

20 g baby corn, halved lengthways

20 g peas

40 g broccoli florets

approx. 50 ml vegetable stock

100 g tomatoes, diced

approx. ½ tbsp Paradeismark

some crushed chilli, salt, pepper

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Preparation:

• Cook the rice in a large saucepan in salted water, then strain.
• Heat the oil in a pan, fry the garlic and onions in it.
• Add the aubergine, bell pepper, corn, peas and broccoli to the pan and cook for about three minutes.
• Stir in the stock, tomatoes, tomato pulp and chilli. Season the vegetables with salt and pepper and simmer over low heat for 15–20 minutes until cooked.
• Mix the rice with the vegetable mixture and let it steep for three minutes. Pour the finished jambalaya into a preheated bowl and serve immediately.

ingredients	Nutritional values per serving (approx.)	ingredients	Nutritional values per serving (approx.)
Energy (kcal)	200	Carbohydrates (g)	30th
Protein (g)	6th	Dietary fiber (g)	6th
Fat (g)	6th

This recipe (adapted) comes from the book Cooking with Vegetables: Seasonal - Regional - Fresh. (for community catering and gastronomy) from the Healthy Austria Fund (FGÖ).