Garden Harvest Jambalaya

2 firm-ripe tomatoes (about 10 oz. each)

1 red bell pepper (about 1/2 lb.)

4 kohlrabi (about 1 lb. total)

2 carrots (about 10 oz. total)

1 zucchini (about 1/2 lb.)

1 cup green beans

1 onion (about 1/2 lb.)

1 tablespoon olive oil

3 cloves garlic, minced

1/2 teaspoon cayenne

1/2 teaspoon pepper

1 1/3 cups long-grain white rice

2 1/4 cups chicken or vegetable broth

Salt

Step 1

Core tomatoes. Chop 1 tomato and slice the other.

Step 2

Stem, seed, and coarsely chop bell pepper.

Step 3

Peel kohlrabi and cut into 1/2-inch chunks.

Step 4

Trim ends from carrots, zucchini, and beans. Cut carrots in half lengthwise, then into 2-inch pieces. Quarter zucchini lengthwise, then cut into 2-inch pieces. Cut beans into 2-inch pieces. Chop onion.

Step 5

In a 6- to 8-quart pan over medium heat, stir oil, onion, and garlic occasionally until onion is limp, about 4 minutes.

Step 6

Stir in the chopped tomato, bell pepper, kohlrabi, carrots, cayenne, and pepper. Cover and simmer, stirring occasionally, until kohlrabi is barely tender when pierced, about 10 minutes.

Step 7

Stir in rice and broth and bring mixture to a boil over high heat. Cover, reduce heat, and simmer until rice is almost tender to bite, about 20 minutes. Add zucchini and green beans; simmer, covered, just until beans are tender when pierced, 7 to 10 minutes longer.

Step 8

Spoon onto a platter and top with sliced tomato. Add salt to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 202Calories from Fat 12

% Daily Value *
Total Fat 2.7g5%

Saturated Fat 0.5g3%
Cholesterol 1.1mg1%
Sodium 60mg3%
Total Carbohydrate 40g14%

Dietary Fiber 3.9g16%
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Garden Harvest Jambalaya