Jumbalaya
2 cups your preferred rice (I used jasmine)
1 tablespoon olive oil
1 tablespoon teriyaki glaze marinade/sauce
1/2 tablespoon soy sauce
1 1/2 tablespoons No Salt season blend (Ms. Dash-e.g.)
1 tablespoon garlic powder
1 1/2 cups cooked black eyed peas
1/2 cup steamed broccoli spears
1/2 cup cooked squash
Cook your rice until completely done. Do not over cook it! LOL. Rinse and drain.
Heat olive oil in a non stick pan on medium heat. Toss in the rice, then the seasonings, dry to wet, one by one, being sure to drizzle your teriyaki glaze evenly to have a nice, even toned brown rice. Steadily stir for about 10 minutes. Reduce the heat to low, folding in your cooked veggies one by one. Let stand for 5 minutes, and voila! yum....I enjoyed mine with a few slices of whole wheat sweet bread, toasted..;-D
crimson;-) PS: I call it Jumbalaya because it smells heavenly warm ‘n fragrant like regular Jambalaya, and the veggies provide the textures similar to the chicken/sausage used in traditional jambalaya, also.
SO HOW'D IT GO?
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