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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This all vegetable version of Louisiana's dazzling, famous Creole rice dish captures the color and excitement of the New Orleans great, annual Mardi Gras festival. Ingredients:
3 tablespoons sunflower oil or 3 tablespoons olive oil |
2 stalks celery, thinly sliced |
1 green pepper, diced |
1 onion, chopped |
2 garlic cloves, crushed |
1 large bay leaf |
2 sprigs fresh thyme |
4 1/2 cups vegetable stock |
1/4 lb fresh okra |
1 1/2 cups canned crushed tomatoes |
1/2 cup baby corn |
1/4 lb peeled squash or 1/4 lb pumpkin |
1 1/2 cups arborio rice |
salt and pepper |
1 pinch cayenne pepper |
1 (15 ounce) can red kidney beans, washed and drained |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat a large, heavy-bottomed pan over medium heat.
2. Add the oil and cook the celery, pepper, onion and garlic for 7 minutes until lightly browned.
3. Add the bay leaf and thyme and cook for 2 minutes longer.
4. Add the stock, stir well, and bring to a boil.
5. Meanwhile, trim off the tops of the okra stems.
6. Add the okra, tomatoes, baby corn, and squash to the pan, reduce the heat, and simmer for 5 minutes.
7. Then stir in the rice.
8. Season with salt, pepper and cayenne to taste.
9. Bring back to a boil, then reduce the heat to low and simmer gently for 20 minutes, stirring occasionally.
10. Stir in the beans and parsley, and cook for 5 minutes more.
11. When the rice is done, check the seasoning.
12. Serve hot.
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