JACK FRUIT JAMBALAYA
- jackfruit drained (flaked into thin strands) 140 g
- olive oil 2 tbsp
- small onion, finely diced 1
- garlic, crushed 1
- celery, chopped into small pieces 1 stick
- red pepper, chopped into small pieces 1
- tinned chopped tomatoes 200 g
- tomato paste 1/2 tbsp
- dry sliced shiitake mushrooms, soaked in 500ml of water (30mins) 30 g
- button mushrooms, sliced 250 g
- French green beans, chopped into small pieces 50 g
- smoked paprika 1/2 tsp
- dried oregano 1/4 tsp
- garlic powder 1/4 tsp
- white pepper 1/4 tsp
- cayenne pepper 1 sprinkle
- black pepper 1 sprinkle
- dry thyme 1/2 tsp
- light soy sauce 10 ml
- Mevalia low protein rice 300 g
- Parsley or spring onions for garnish
- Salt to taste
- ground black pepper to taste
In a large pan sauce pan heat the oil and add the onions, garlic, celery and peppers then sauté a for couple of minutes until the onions start to soften.
Next add the flaked jack fruit and sauté for 5 minutes then add all the dry herbs, spices and cook for a further 5 minutes.
Add the Mevalia low protein rice, sliced mushrooms and sauté, mixing all the ingredients together.
Next add the soy sauce, tomato puree and chopped tomatoes, chopped fine green beans and the re-hydrated shiitake mushrooms along with the soaking stock.
Then bring the rice to the boil and cover with a tight fitting lid and cook for 20 minutes.
To finish check the seasoning and leave to stand for 10 minutes check, then fluff the rice, garnish with spring onions and serve
- jackfruit drained (flaked into thin strands) 140 g
- olive oil 2 tbsp
- small onion, finely diced 1
- garlic, crushed 1
- celery, chopped into small pieces 1 stick
- red pepper, chopped into small pieces 1
- tinned chopped tomatoes 200 g
- tomato paste 1/2 tbsp
- dry sliced shiitake mushrooms, soaked in 500ml of water (30mins) 30 g
- button mushrooms, sliced 250 g
- French green beans, chopped into small pieces 50 g
- smoked paprika 1/2 tsp
- dried oregano 1/4 tsp
- garlic powder 1/4 tsp
- white pepper 1/4 tsp
- cayenne pepper 1 sprinkle
- black pepper 1 sprinkle
- dry thyme 1/2 tsp
- light soy sauce 10 ml
- Mevalia low protein rice 300 g
- Parsley or spring onions for garnish
- Salt to taste
- ground black pepper to taste