Resoni Vegetarian Jambalaya
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 0mins
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- Serves
- 6
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- Calories
- 334
Risoni, the rice shaped pasta doesn't act exactly like rice, but can be used in the same way you would use rice for most dishes. Think jambalaya!
Inspired by: https://tenina.com/recipes/risoni-vegetarian-jambalayarecipe updated 24 Jan 2022
Ingredients
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- Red onion
- 2
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- Jalapeño pepper
- 1
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- Celery stalk
- 3
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- Tomato
- 2
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- Red bell pepper
- 1
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- Green bell pepper
- 1
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- Spring onion
- 2
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- Garlic clove
- 3
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- Red chili
- 1
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- Extra virgin olive oil
- 20 g
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- Vegetable stock
- 150 g
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- Red wine
- 170 g
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- Water
- 200 g
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- Bay leaves
- 2
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- Fresh thyme
- as needed
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- Pink himalayan salt flakes
- 2 pinches
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- Black pepper
- 1 pinch
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- Smoked paprika
- 1 tablespoon
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- Orzo
- 250 g
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- Parmesan cheese
- as needed
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- Sour cream
- 200 g
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- Fresh parsley
- 16 g
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- Red chili
- 1
Tools
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Oven
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TM5
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Tm5 bowl
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Large roasting dish
Step preview
- Preheat oven to 180°c
- Place onions, garlic, chillies and evoo into the Thermomix bowl
- Chop with MC in place - 5 sec, speed 6
- Cook - 5 min, Varoma, speed 1
- Add celery, tomatoes
- Chop with MC in place - 3 sec, speed 5
- Pour into a casserole dish
- Stir through diced capsicum, stock, wine, water, bay leaves, thyme, salt, pepper, paprika and risoni
- Cover the casserole dish
- Bake covered, for 30 minutes
- Uncover the dish
- Bake - 15 min, 180°C
- You could also stir through some cheese if desired
- Garnish with spring onions, parsley, chilli and sour cream