Creole Vegetables on Basmati Rice

photo by MomLuvs6


- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 stalks celery, sliced
- 1 zucchini, sliced
- 1 summer squash, sliced
- 1 cup mushroom, chopped
- 1⁄2 cup green pepper, diced
- 2 garlic cloves, minced
- 1 (15 ounce) can diced tomatoes, fire roasted
- 1 (8 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon honey
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon celery salt
- hot sauce, to taste
- 2 teaspoons cornstarch (whisked into 2 T cold water)
- 4 cups basmati rice, cooked
- 1⁄2 cup parsley, for garnish
directions
- In a large pan heat oil over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add zucchini, mushrooms, bell pepper, and garlic, and cook an additional 5 minutes.
- Add the tomatoes, tomato sauce , Worcestershire, hone, chili powder, celery salt, and hot sauce. Bring to a boil, then reduce heat to low and simmer, covered, 20 minutes.
- Whisk the cornstarch mixture into the sauce and cook over medium, stirring constantly, until slightly thickened. Serve over hot rice and garnish with parsley.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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