Recipe By : Melisa Ackermann, who says, "I'm particularly proud of this. I grew up in New Orleans and my family had this a traditional jambalaya recipe and I altered it to meet our needs. The key is to get a rice that is light and fluffy and don't overcook.

Serving Size : 8 cups

Ingredients:

• 2 cups White rice
• 1 can onion soup
• 1 can vegetable broth
• 2 cans tomato sauce
• 3 tblspn olive oil
• 1 pound tofu (seasoned)
• 1/2 cup celery
• 2 stalks green onion
• 1/4 cup parsley
• 1/2 tblspn garlic powder
• 1tblspn season all seasoning
• 1/2 tspn cayenne
• 4 bay leaf

Combine everything in dutch oven. Bake @ 350 for 1 1/2 hours. Check every 1/2 hour, and stir. Last 1/2 hour, check every 15 minutes and stir.

Serve

Per serving: 265 Calories (kcal); 6g Total Fat; (21% calories from fat); 6g Protein; 47g Carbohydrate; trace Cholesterol; 716mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates