Tom Fitzmorris wrote my favorite cookbook. In it he described dirty rice as jambalaya's less complex brother. This is my first attempt at adapting his recipe for the non-meat eater. The results were something special. The level of heat was perfect and I enjoyed this dish much better than I remember enjoying the meat version.
1/2 large red onion, quartered
1/2 bell pepper (any color), seeded and quartered
1 rib celery, quartered
1 TBSP unsalted butter
1 tsp Tony Chachere's Creole Seasoning (regular or low sodium)
1 tsp Worcestershire sauce
1/4 tsp crushed red pepper
1/4 tsp marjoram
2 cloves garlic, minced
1 1/4 cup vegetable stock or water
1/4 cup uncooked rice
1/4 cup quinoa, rinsed
3/4 cup Boca Veggie Ground Crumbles
3/4 cup of black beans, drained and rinsed.
1 scallion sliced thin
grated Cheddar cheese (optional)
- Preheat oven to 300 degrees.
- Put onion, bell pepper and celery into food processor and finely chop.
- Melt butter in large saucepan over high heat and then add the veg mess from processor. Cook until the onion turns clear. Add the Creole Seasoning, Worcestershire, crushed red pepper, marjoram and garlic. Stir to combine. Bring heat to low and cover.
- Put the stock, rice and quinoa into another saucepan and cover. Bring to boil and lower heat to simmer. Simmer for about 15-17 minutes.
- Stir and fluff the rice/quinoa mixture and add it to the saucepan with the vegetable/spice mixture. Add the Boca Veggie Ground Crumble and black beans. Stir to combine.
- Pour the well-mixed mixture into a small, greased, casserole dish and place in oven. Cook for about 5 minutes, until dry but not hard.
- Top with scallion and cheese (optional).
Time: about 40 minutes from start to finish.
Serves: makes about 4 or 5 side servings.