Today the Redwood Steakhouse and Brewery shows us how to make Vegetable and Arborio Rice Jambalaya
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Ingredients
- 1/2 cup olive oil
- 3 cups small diced onions
- 2 tablespoons minced shallots
- 1 cups small diced bell peppers
- 2 cups small diced eggplant
- 2 cups diced asparagus
- 2 cups sliced shitake mushrooms
- 2 cups small diced yellow squash
- 1 tablespoon minced garlic
- 3 cups chopped tomatoes
- 3 teaspoons Redfish magic (paul prudhomme)
- 2 teaspoons curry powder
- 3 bay leaves
- 3 cups Arborio rice
- • 6 cups water
• 1 cup chopped green onions
• ½ cup chopped cilantro
Instructions
Heat the oil in minutes, or until the rice is tender and the liquid has been absorbed. Do not stir during this cooking time. Remove from heat and let stand for 2-3 minutes. Add the green onions and cilantro. Mix well.a large heavy pot over medium heat. Add the onions, shallots, bell peppers, eggplant, asparagus, mushrooms, squash, and garlic and sauté until tender about 3 to 5 minutes. Add the tomatoes. Season with redfish magic and curry powder. Add the bay leaves. Add the rice and stir for 2 to 3 minutes. Add the water, stir and cover. Cook for 30 to 35
Yield: 8 to 10 servings
