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Vegetarian jollof rice, cooked with mushrooom and kale in a plate

Vegetarian Jollof Rice With Kale and Mushrooms

Abi Olayiwola
Delicious African one pot rice steamed in a pepper and tomato sauce, which is suitable for vegetarians and vegans.
4.67 from 9 votes
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Course Brunch, Dinner, Lunch, Main Course
Cuisine African, Ghanaian, Nigerian
Servings 2
Calories 514 kcal

Ingredients
  

Sauce

  • 1 Red Bell Pepper big
  • 1 Scotch bonnet optional
  • 1 Beef Tomato if smaller, you may need to increase quantity
  • 1 Onion medium

Jollof Rice

  • 3 tablespoons Sunflower oil
  • 1 Onion medium, chopped
  • 2 cloves Garlic
  • 2 Bay leaves
  • ½ teaspoon Dried thyme – ½ teaspoon
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Mild curry powder
  • 1 tablespoon Tomato Puree
  • 1 cup Rice raw
  • 1 cup Vegetable stock
  • 50 g Kale or a handful, thick stem removed and finely sliced
  • 6 Chestnut mushroom or other varieties, sliced.
  • Salt to taste

Instructions
 

Sauce

  • Remove the stalk from the bell peppers and scotch bonnet. Wash along with the tomatoes.
  • Cut into smaller pieces and pour in blender.
  • Peel and cut the onion. Add into the blender too.
  • Blend all the ingredients.

Jollof Rice

  • Heat the oil in a pot under medium heat.
  • Add the onions and cook until translucent. Pour the garlic in while stirring continuously for around 30 secs.
  • Pour in the blended pepper, tomato and onion mixture into the pan. Add the tomato puree.
  • Add the curry powder, thyme, bay leaves and smoked paprika. Stir with a wooden spoon
  • Cover the pot and allow the sauce to cook under low heat. Stir regularly to prevent burning. This should take about 30 mins, at which point the sauce will have reduced and become thicker.
  • Wash the rice under warm water until the water is clear.
  • Pour the rice into the pot and add the vegetable stock.
  • Pour in enough water to cook the rice (follow the pack instruction – take into consideration the liquid stock).
  • Add some salt to taste and cover the pot. Bring the heat to medium.
  • Leave the rice to cook for about 10 mins, then add the mushroom and kale.
  • Stir to mix the vegetables with the rice. Cover the pot and reduce the heat.
  • Check the rice every few minutes until all the liquid is absorbed.
  • If the rice grains are not cooked to your liking, add a small quantity of water (about a quarter of a cup at a time), then cover the lid and check again after few minutes.
  • You want the rice to be fluffy, with grains separated; and not stuck together.
  • Remove from heat and serve.

Nutrition

Calories: 514kcal
Keyword jollof, Jollof rice, Vegetarian jollof rice, Vegetarian rice dish
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