October 7, 2006. This is rooted in things along the lines of Cajun Rice, but uses Textured Vegetable Protein for the protein, rather than the diced Andouille Sausage. One thing to keep in mind is that the TVP will absorb some of the water pretty quickly, so extra water is needed beyond what the rice will take in.
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1 med. onion
1/2 large bell pepper
2 stalks celery
2 cloves garlic
2 medium and one small jalepenos (only one of these was actually hot, after licking the inner disk when i cut the stem off, which is why so many)
2T olive oil
1 cup brown rice
1/2 cup TVP (textured vegetable protein)
3 cups of water
1 vegetable boullion cube
1 teaspoon rubbed thyme
1 tablespoon parsley
2 bay leaves
1 teaspoon fresh ground black pepper
2 teaspoons hot sauce (i used Captain Rodney's Corazon del Fuego)
2 tablespoons soy sauce
dice the vegetables heat up a large, deep skillet with the oil. when it's hot enough to make ripples in the oil (or you can smell it), add the vegetables & sautee until they're limp (or at least until the onion is translucent) (5-10 minutes). add the rice, and stir that around in the oily vegetables for a minute or two, you want it taking on some color again, but not to the point of turning brown, add the water. then add all of the seasonings and the TVP & bring it to a boil. turn the heat down to low, cover, and let it simmer for 45 minutes or until all of the water is absorbed.
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