Creole Seasoning Mix:
2 whole bay leaves
1/4 teaspoon dried oregano leaves
1/2 teaspoon salt (optional)
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon sweet basil leaves
2 cups wild rice
4 cups low sodium vegetable broth
Creole Sauce Ingredients:
1 cup peeled and chopped tomatoes (preferably Creole tomatoes)
1 cup chopped onions
1 cup chopped celery
1 cup chopped sweet peppers
1 tablespoon chopped garlic
2 cups vegetable broth (divided)
1 cup canned tomato sauce
1/2 teaspoon tabasco sauce
Combine all ingredients in the seasoning mix and set aside.
Rinse rice thoroughly. Combine rice and vegetable broth in a large pot and cook according to directions.
While rice is cooking, heat 1/2 cup of vegetable broth in a large skillet. Stir in tomatoes, onions, celery, peppers, garlic and seasoning. (You may want to use half of seasoning mix at first and test for “heat.”) Sauté until onions are transparent about 5 minutes stirring occasionally. Stir in broth, sauce and tabasco; bring to a boil. Reduce heat and allow to boil for 20 minutes, stirring occasionally. Remove bay leaves.
When rice is fully cooked, remove from stove. Serve rice with Creole Sauce on top.
Leftover seasoning can be jarred for future use if applicable.
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