Vegetable Jambalaya

    30 minutes

    This is a great weekday meal: it's quick and simple to make at the end of a long day. You don't need to worry about exact quantities of veggies: just throw them in and it always seems to work out alright! We vary the veggies we use depending on what's in the fridge. Zucchini and spinach also work in well (if using spinach, don't add until near the end of cooking time).

    Victoria, Australia
    5 people made this

    Serves: 4 

    • 1 onion, chopped
    • 1 clove garlic, crushed (or 1tsp minced garlic)
    • 1 400g tin chopped tomatoes
    • 1 capsicum (red or green), chopped
    • 200g button mushrooms, wiped & sliced
    • 1 cup risoni pasta (small grained pasta that looks like rice)
    • 2 cups (500ml) vegetable stock
    • 1/4 cup sliced black olives
    • 1/4 tsp chilli powder
    • 1/4 tsp dried thyme
    • salt and pepper to taste
    • 1 400g tin brown lentils or chickpeas (optional for a vegetarian protein boost - you may need a little extra stock)
    • 2 tbspns olive oil (optional, see below)

    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. In a large non-stick frypan with lid or large saucepan, soften the onion and garlic using either the olive oil or a small amount of the veggie stock (for a low-fat option).
    2. Then add veggie stock, tinned tomatoes, risoni, mushrooms, capsicum, chilli, thyme, and lentils or chickpeas (if used). Add salt and pepper to taste. Bring to the boil, reduce heat then simmer, covered, for 10 minutes.
    3. Add olives then simmer, covered, for a further 10 minutes until pasta is soft.
    4. Serve with warm rolls or well-buttered bread.

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    Reviews in English (1)


    Easy to cook and very tasty.  -  30 May 2009