Festive leftovers Jambalaya
All those little titbits from Christmas Day that tend to clutter up a fridge, can be combined into this terrific one-dish meal the day after.
Prep Time: 35 minutes
Cook Time: 25 minutes
Ingredients(5)
Total of +-450g leftover combination of chopped roast gammon, turkey and lamb, roughly chopped
15ml mint jelly
30g butter (30ml)
10ml olive oil
1 medium onion, finely cubed
1 large stick celery, finely chopped
375 ml white rice (300g)
1 chicken stock cube dissolved in 750ml hot water
20ml mustard
125ml leftover Creamed spinach or broccoli au gratin, or ½ a pack of Creamed spinach, cooked
handful mini plum tomatoes, halved (optional)
Method
Toss the meats and mint jelly together, cover and set aside for at least 1 hour.
In a pot, gently sauté the onion in the butter and olive oil, then stir in the rice.
Pour on the hot stock, cover the pot and simmer for 20 minutes until liquid is absorbed, stirring often to prevent the rice sticking to the pot base.
Stir in the creamed spinach and mustard and just before serving, add in the meat and mint jelly mixture, along with the tomatoes. Heat through well and serve immediately in pasta bowls.
SOURCE: www.spar.co.za
