Part 79 (2/2)

1 (15-ounce) can white kidney (cannellini) beans

1 (15-ounce) can red kidney beans

1 bay leaf

4-6 sprigs fresh thyme (optional but really great here)

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon dried paprika

teaspoon celery seed

teaspoon onion powder

teaspoon cayenne, or to taste

4 cups vegetable broth

1 teaspoon salt

Several pinches of freshly ground black pepper

Chopped, fresh flat-leaf parsley for garnish

PREHEAT THE oven to 375F.

Preheat a large (the biggest you have) oven-to-table Dutch oven or heavy-bottomed pot over medium-heat. Saute the seitan in 2 tablespoons of olive oil for 4 to 6 minutes, until lightly browned. Remove from the pot and set aside. Add the remaining olive oil to the pot, then stir in the onion, celery, green pepper, and garlic. Saute for 12 to 14 minutes, until the vegetables are very soft and a tad mushy. Stir in the tomato paste and cook, stirring frequently, for another 4 minutes.

Stir in the cooking sherry to deglaze the vegetables, cook for 30 seconds, then add the rice. Stir the rice for about 4 minutes, then stir in the diced tomatoes, seitan, beans, bay leaf, all of the herbs, and the salt and pepper. Bring to a simmer, pour in the vegetable broth, and return to a simmer. Taste the broth and adjust the salt and pepper to taste.

If using a Dutch oven, cover and place in oven for 30 to 35 minutes, until the rice is tender. If using a pot, transfer to a deep ca.s.serole dish, cover tightly with aluminum foil, and bake for 30 to 35 minutes. If using brown rice, increase the baking time to 40 to 45 minutes.

Remove from the oven, stir the jambalaya, then cover and allow to sit for about 10 minutes before serving. Garnish with chopped parsley if desired.

MANZANA CHILI VERDE.

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