More similar to the Creole Jambalaya, this plant based version has king oyster "scallops", tofu and black beans as the protein slow stewed with a medley of vegetables and brown rice. All simmering in a tomato chili paprika vegetable broth.
Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal food temperature reaches about 165°F/74°C, piping hot. Cut open bag and place desired amount onto plate with the wilted greens around the slow cooked fragrant rice, finish with MANNA Drizzle.
This dish is rich in protein, fibre, vitamins (A, B complex, C, K), and calcium. The spice mix Za’atar, is made of dried herbs and spices (thyme, oregano, sumac, sesame seed), combed to create an earthy, nutty, zesty, and tangy flavour. Sumac is a spice high in antioxidants and also known to help regulate blood sugar.
Protein: Combining rice & beans provides all the essential amino acids allowing the body to form proteins necessary for growth and development.
Fibre: Vegetables in this dish (brown rice, kale, bok choy, cabbage, black bean, red pepper, onion, carrot) provide fibre that feeds friendly bacteria in the digestive tract. helping to maintain larger populations.
Vitamin B Complex: B vitamins are building blocks for a healthy body and help turn other nutrients into energy, and maintain a healthy metabolism. Bok choy is rich in pyridoxine (B6 - may help with improving mood and brain health) and folate (B9 - supports fetal development and growth, and can help prevent cognitive decline)
Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Bell peppers and cabbage have some of the highest levels of Vitamin C.
Vitamin K: Key to helping regulate the body’s inflammatory process, many vegetables in this dish (kale, bok choy, cabbage, carrot, celery) provide excellent sources of vitamin K.
Calcium: An important mineral in human metabolism. Bok choy is an excellent source of calcium.