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Jack Fruit Jambalaya
- RECIPE MAKES: 4-6 portions
- COOK TIME: 45 minutes
Method
Step 1
In a large saucepan heat the oil and add the onions, garlic, celery and peppers. Stir fry for a couple of minutes until the onions start to soften.
Step 2
Stir in the jackfruit and continue to fry for 5 minutes. Add all the dried herbs and spices, cook for a further 5 minutes.
Step 3
Stir in the Mevalia rice together with the mushrooms and fry for 3-4 minutes, mixing all the ingredients together.
Step 4
Pour in the soy sauce, tomato purée, chopped tomatoes and green beans.
Step 5
Bring to the boil and cover with a tight fitting lid, cook for 20 minutes.
Step 6
To finish check the seasoning and leave to stand for 10 minutes, fluff the rice and top with the spring onions.
Ingredients
- 2 tbsp Olive oil
- 1 Small onion, finely diced
- 1 Garlic, crushed
- 1 Celery, diced stick
- 1 Red pepper, diced
- 140g Jackfruit drained, shredded
- 1/2 tsp Smoked paprika
- 1/4 tsp Dried oregano
- 1/4 tsp Garlic powder
- 1/4 tsp White pepper
- 1 sprinkle Cayenne pepper
- 1 sprinkle Black pepper
- 1/2 tsp Dried thyme
- 300g Mevalia Rice
- 1/4 tsp Button mushrooms, sliced
- 10ml Light soy sauce
- 200g Tinned chopped tomatoes
- 1/2 tsp Tomato purée
- 50g Green beans, diced
- 500ml Vegetable stock
- 2 Spring onions, sliced for garnish
- Salt and ground black pepper to taste
Table
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