The Best Jambalaya Recipe with Brown Rice
The best Jambalaya Recipe with creole seasoning and smokey paprika. Hearty, warming and healthy, this vegan jambalaya recipe with Brown Rice is perfect for those comforting nights in with your partner!
Servings: 4 servings
- 3 tbsp extra virgin olive oil
- 1 brown onion
- 4 garlic cloves peeled and crushed
- 2 aubergines peel 3 stripes on the flesh and cut into 3cm-sized cubes
- 2 green capsicums finely cubed
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp dried thyme optional
- 1 tsp sea salt
- 1 cup brown rice soaked overnight
- 420 g can whole Italian tomatoes
- 500 ml water
- chopping board
- measuring cups and spoons
- medium-sized pot
Pre-warm the 2 tablespoons of extra virgin olive oil in a medium-sized pot over medium-high heat. Add the cubed aubergine and cook covered for approximately 10 - 15 minutes, occasionally pushing down on the aubergine pieces to release the liquid.
Once cooked, add an additional tablespoon of extra virgin olive oil, brown onions and green capsicum and cook for 5 minutes. Once cooked, push the vegetables to the outer diameter revealing the pan below, add the garlic and spices, cook for 1 minute and then mix through the vegetables.
Add the brown rice and toast for 1 minute until including the Italian Tomatoes and water. Cover and cook for 30 minutes, or until the rice is el dente.
Calories: 343kcal | Carbohydrates: 55.1g | Protein: 9g | Fat: 12.4g | Saturated Fat: 1.8g | Sodium: 247mg | Fiber: 11.1g | Sugar: 9g | Calcium: 630mg | Iron: 0.4mg