Unconventional jambalaya
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 3 | larges | Cloves garlic; minced |
| 2 | cups | Coarsely chopped onion |
| ½ | pounds | Garlic sausage |
| 1¼ | cup | Short-grain brown rice; uncooked |
| ½ | pounds | Cooked country ham; cut into 1/2 -inch cubes |
| 4 | Stalks celery; cut into 1/2-inch slices | |
| 1 | large | Green bell pepper; seeded and cut into 1-inch strips |
| 2 | cups | Water |
| 1 | Bay leaf | |
| 2 | tablespoons | Tomato paste |
| Salt to taste | ||
| Tabasco or cayenne pepper to taste | ||
| 1 | cup | Tightly packed; minced fresh coriander |
Directions
Heat oil in cooker. Saute garlic and onion for 3 minutes. Push onions aside and brown sausage slices about 30 seconds on each side. Stir in rice, coating grains with fat. Add ham, celery, green pepper, water, bay leaf, tomato paste, salt and Tabasco, to taste. Lock lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure and cook for 15 minutes. Let pressure drop naturally for 10 minutes, then quick-release any remaining pressure. Remove lid, tilting it away from you to allow any excess steam to escape. If rice is slightly undercooked, cover and simmer over low heat for another 2 to 3 minutes; stir in a few tablespoons of water if mixture is dry. Stir in coriander, adjust seasonings and serve.
Recipe by: The Portland Oregonian Posted to MC-Recipe Digest V1 #781 by John Snell, jws@... on