Two bowls filled with vegetarian jambalaya with risoni mixed vegetables and herbs
As seen in: Vegetarian Thermomix Meals

Risoni Vegetarian Jambalaya

by Tenina Holder
posted 02 Jun, 2020 (last updated 23 Jun, 2020)
  • Serves icon
    Serves
    6
  • Total Time icon
    Total Time
    1hr
  • Calories icon
    Calories
    323

Jambalaya is a dish native to New Orleans, known for its bewitching Cajun and Creole cuisine. This dish almost always contains meat in some shape or form, and so we thought it only fair to create something that all could enjoy, and thus was born our Risoni Vegetarian Jambalaya. Instead of rice we use risoni, which is rice shaped pasta, not dissimilar to orzo. The final product is a filling, spicy and completely compelling dish that will have even the most resolute carnivores asking for seconds.

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As seen in: Vegetarian Thermomix Meals

INGREDIENTS

  • Red onion icon
    Red onion
    2 (9.52oz/270g)
    quartered, peeled
  • Jalapeño pepper icon
    Jalapeño pepper
    1 (0.49oz/14g)
    deseeded
  • Celery stalk icon
    Celery stalk
    3 (4.76oz/135g)
    chopped
  • Tomato icon
    Tomato
    2 (9.88oz/280g)
    chopped
  • Red bell pepper icon
    Red bell pepper
    1 (5.29oz/150g)
    diced
  • Green bell pepper icon
    Green bell pepper
    1 (5.29oz/150g)
    diced
  • Green onion icon
    Green onion
    2 (1.06oz/30g)
    finely sliced
  • Garlic clove icon
    Garlic clove
    3
  • Red chili icon
    Red chili
    2 (3.17oz/90g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0.74fl oz/20g (1½ tbsp)
  • Vegetable stock icon
    Vegetable stock
    5.07fl oz/150g (½ cup)
  • Red wine icon
    Red wine
    5.75fl oz/170g (¾ cup)
  • Water icon
    Water
    6.76fl oz/200g (¾ cup)
  • Bay leaves icon
    Bay leaves
    2
  • Fresh thyme icon
    Fresh thyme
    as needed
  • Sea salt icon
    Sea salt
    2 pinches
  • Black pepper icon
    Black pepper
    1 pinch
  • Smoked paprika icon
    Smoked paprika
    1 tbsp (0.22oz/6g)
  • Orzo icon
    Orzo
    8.82oz/250g (about 3 cups)
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Sour cream icon
    Sour cream
    6.76fl oz/200g (¾ cup)
  • Fresh parsley icon
    Fresh parsley
    4 tbsp (about 0.55oz/16g)

METHOD

  1. Pre-heat oven - 180°C
  2. Place onions, garlic, chillies and evoo into the Thermomix bowl
  3. Chop - approx 5 sec, speed 6
  4. Cook - approx 5 min, varoma, speed 1
  5. Add celery, tomatoes
  6. Chop - approx 3 sec, speed 5
  7. Pour into a casserole dish
  8. Stir through diced capsicum, stock, wine, water, bay leaves, thyme, salt, pepper, paprika and risoni
  9. Cover the casserole dish
  10. Bake - 30 min, 180°C
  11. Uncover the dish
  12. Bake - 15 min, 180°C
  13. You could also stir through some cheese if desired
  14. Garnish with spring onions, parsley, chilli and sour cream

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