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Good Thyme Jambalaya
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Emeril
| 6 cups | vegetable stock, or 8 C (64 oz) canned tomatoes |
| 2 cups | diced tomatoes |
| 4 Tbs | olive oil |
| 1 | finely chopped onion |
| 1/2 | finely chopped yellow bell pepper |
| 1/2 | finely chopped red bell pepper |
| 2 stalks | finely chopped celery |
| 1 small | zucchini, sliced into 1/2-inch thick half circles |
| 1 Tbs | minced garlic |
| 2 cups | whole grain farro, (or spelt), picked over for impurities and rinsed |
| 1/4 pound | okra, halved lengthwise |
| 1/4 pound | carrots, chopped |
| 1 | bay leaf |
| 1 Tbs | chopped fresh thyme leaves |
| 2 tsp | salt |
| 1/2 tsp | black pepper |
| 1/4 tsp | cayenne pepper |
| 1/4 bunch | chopped fresh parsley leaves |
Quick method: Dice all veggies in food processor; add all ingredients to pot; cook until rice is done.I
n a medium saucepan, bring the vegetable stock to a simmer. Lower the heat to keep warm.
In a medium pot, heat the olive oil over medium-high heat. Add the onions, peppers, and celery and cook until soft, 4 to 5 minutes. Add the garlic and farro to the pan and cook, stirring, until the faro is toasted and coated with oil, 3 to 4 minutes. Add the tomatoes, mushrooms, okra, baby carrots, zucchini, bay leaf, and thyme, and cook, stirring, for 2 minutes. Add 2 cups of the warm stock, salt, black pepper, and cayenne, and bring to a boil. Reduce the heat to medium-low and simmer, stirring, until the liquid is absorbed. Continue adding the stock, 2 cups at a time, as the previous addition is absorbed, cooking and stirring, until all the stock is used and the grains are plump and tender.
Remove from the heat and discard the bay leaf. Stir in the parsley and adjust the seasoning,to taste. Serve immediately.
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