JACK FRUIT JAMBALAYA

Ingredients

• Olive oil 2 tbsp
• Small onion, finely diced 1
• Garlic, crushed 1
• Celery, diced 1 stick
• Red pepper, diced 1
• Jackfruit drained, shredded 140 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
• Dried thyme 1/2 tsp
• MEVALIA RICE 300 g
• Button mushrooms, sliced 1/4 tsp
• Light soy sauce 10 ml
• Tinned chopped tomatoes 200 g
• Tomato purée 1/2 tsp
• Green beans, diced 50 g
• Vegetable stock 500 ml
• Spring onions, sliced for garnish 2
• Salt and ground black pepper to taste

Preparation

4-6 portions

1. In a large saucepan heat the oil and add the onions, garlic, celery and peppers. Stir fry for a couple of minutes until the onions start to soften.
2.  Stir in the jackfruit and continue to fry for 5 minutes. Add all the dried herbs and spices, cook for a further 5 minutes.
3. Stir in the Mevalia rice together with the mushrooms and fry for 3-4 minutes, mixing all the ingredients together.
4. Pour in the soy sauce, tomato purée, chopped tomatoes and green beans.
5. Bring to the boil and cover with a tight fitting lid, cook for 20 minutes.
6. To finish check the seasoning and leave to stand for 10 minutes, fluff the rice and top with the spring onions.