Recipe: Mardi Gras Jambalaya (vegetarian)

MARDI GRAS JAMBALAYA

3 tbsp. sunflower or olive oil
2 celery stalks, 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 cup zucchini, cut into 3/4-inch cubes
1 1/2 cups arborio rice, uncooked
Salt and freshly ground pepper
Pinch of cayenne
1 (15-oz.) can red kidney beans, rinsed and drained
2 tbsp. chopped fresh parsley

Heat a large, heavy-bottomed pan over medium heat. Add the oil and cook the celery, pepper, onion and garlic for 7 minutes, until lightly browned. Add the bay leaf and thyme and cook for 2 minutes longer. Add the stock, stir well and bring to a boil.

Meanwhile, trim off the tops of the okra stems. Add the okra, tomatoes, baby corn and zucchini to the pan, reduce the heat and simmer for 5 minutes. Then stir in the rice.

Season with salt, pepper and cayenne to taste. Bring back to a boil, then reduce the heat to low and simmer gently for 20 minutes, stirring occasionally.

Stir in the beans and parsley and cook for 5 minutes more. When the rice is done, check the seasoning. Serve hot.

Makes 4 servings
Source: The Ultimate Vegetarian by Paul Gayler