Jambalaya

Ingredients:

• 2 cups onion, chopped
• 1 cup celery, chopped
• 1 cup green pepper, chopped
• 1 1/2 teaspoon garlic, minced
• 1 1/2 teaspoon olive oil
• 2 1/2 cups low-sodium chicken stock
• Cayenne pepper, to taste
• 2 teaspoons Kitchen Bouquet
• 1 1/2 cups brown rice
• 1/2 cup wild rice
• 1 cup scallions, chopped
• 1/2 cup tomato, chopped

Directions:

1. Saute onion, celery, pepper and garlic in olive oil to desired tenderness.
2. Add chicken broth and cayenne pepper; bring to a boil.
3. Add Kitchen Bouquet and rices. Return to a boil.
4. Cover and simmer for 10 minutes. Remove cover and stir.
5. Continue cooking, uncovered, until rice is tender.
   (approximately 20 minutes)
6. Add more water if needed.
7. Add scallions and chopped tomatoes.
8. Freeze remainder of recipe in small, 1-cup servings.

NOTE: May add chicken or lean sausage if desired.

Nutrients:
(per serving = 1 cup)

• 60 calories
• 2 gm protein
• 1 gm total fat
• 0 gm saturated fat
• 0 gm cholesterol (dietary)
• 1 gm fiber (dietary)
• 108 mg sodium

Cookery Classics
by Kathy Duran, R.D.
page: VII-41