Spicy Jambalaya Style Rice
This vegan recipe proves that brown rice doesn’t have to be boring! Sweet and spicy, this rice is good to eat on an anti-migraine diet as it is based around low risk trigger foods which provide the anti-migraine nutrients magnesium, fibre and potassium.
- Heat the oil gently in a large saucepan. Add the celery and sauté for 5 minutes.
- Add the crushed garlic, paprika and potatoes and continue to cook gently for another 10 minutes, without allowing the garlic to brown excessively.
- Pour the rice into the pan and stir well to coat the grains in spice.
- Pour the stock over the rice, add the bay leaves and whole chilli to the saucepan and then simmer with the lid on for 30 minutes. Every 10 minutes give the rice a good stir and scrape the bottom of the pan.
- The Jambalaya is ready when all of the liquid has been absorbed and the rice is cooked through. If the pan is dry but the rice is still underdone, keep it on the heat but add a little bit more water to stop the base burning. Serve topped with fresh coriander leaves.
Although this recipe contains low risk trigger foods, there are always exceptions to the rule. If you think that chilli or paprika are migraine triggers for you, you may wish to swap these ingredients for other spices.