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Roasted vegetable Jambalaya recipe

7 ratings

Jambalaya is a Creole rice dish packed with flavour, spice and all things nice. For this vegetarian edition, fennel, cherry tomatoes and red peppers are roasted in the oven then combined with tasty fried rice: a one-pot dish with a West Indian twist. See method

Serves 4
20 mins to prepare and 40 mins to cook
525 calories / serving
Healthy
Dairy-free

Ingredients

2 fennel bulbs
300g cherry tomatoes
2 red peppers, seeded and cut into chunks
3 tbsp olive oil
1tsp Cajun seasoning
½ medium onion, peeled and thickly sliced
1 celery stick, thinly sliced
2 garlic cloves, crushed
400g basmati rice
1tbsp tomato puree
pinch dried chilli flakes (to taste)
1 litre vegetable stock
400g chopped tomatoes
salt, to taste
pepper, to taste

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
2195kj
525kcal 26%
Fat
10g 14%
Saturates
1g 5%
Sugars
14g 16%
Salt
1.7g 28%

of the reference intake
Carbohydrate 95.5g Protein 11.9g Fibre 7g

Method

Preheat the oven 200°C.
Place the fennel on a chopping board, snap the shoots and pull down the side of the fennel to remove any ‘stringy bits’. Slice the base of the fennel to remove the root. Cut in half and then each half into quarters, or into 6, depending on the size of the fennel.
Place the fennel in a roasting tin with the red pepper and 2 tbsp olive oil. Mix well and roast for 30 minutes. Add the cherry tomatoes and Cajun seasoning, shake the pan and return to the oven for 10 minutes, or until the vegetables are slightly caramelised.
Heat the remaining oil in a large sauté pan, or casserole, add the onion, celery and garlic and sauté over a medium heat for 3-4 minutes. Add the rice and sauté for another minute, stir in the tomato purée. Add the chilli flakes, stock and chopped tomatoes and cook for 10 minutes.
Add the roasted vegetables and any juices to the casserole stir well and continue to cook for a further 8-10 minutes or until the rice is cooked through.
Season with salt and pepper, take the casserole to the table and serve.