2 c. uncooked brown rice
3 lbs. butternut squash, peeled, seeded, and cut into ¾ -inch cubes (about 5 c.)
2 lbs. sweet potatoes, peeled and cut into ¾ -inch cubes (about 4 c.)
1 large onion, coarsely chopped
1 can vegetable broth
3 cloves garlic, minced
1 T. curry powder
1½ t. ground allspice
½ t. ground red pepper
¼ t. salt
2 cans black beans, drained and rinsed
½ c. raisins*
3 T. lime juice
1 c. diced tomato
1 c. cucumber, peeled and diced
• Prepare rice according to package directions.
• Combine squash, potatoes, onion, broth, garlic, curry powder, allspice, pepper, and salt. Bring to a boil, reduce heat, and simmer covered for 5 minutes.
• Add beans and raisins. Simmer 5 minutes more, until potatoes and squash are tender and beans are hot.
• Remove from heat and add lime juice.
• Serve stew over brown rice and top with tomato and cucumber.
• Serves 8.
*We don't do raisins at our house, so I just leave these out.
3 comments:
we had this tonight. we'll have it again for sure. i tried it in the pressure cooker, though, and 1 minute on low completely obliterated the squash (as seen in the photo). we still liked it and might still do it in the pressure cooker next time. we also added avocados to the top. yum.
oh, i forgot to say, it was a bit spicy for me. i used crushed red pepper because i didn't have ground red pepper. i'm going to half the amount next time.
This was so delicious! I followed the recipe as provided plus added avacados. In the future, I will not add the cucumbers, tomatoes, or avacados. Those are good as their own side salad. I liked the raisins in it. My husband (non-vegetarian) also really liked it but didn't think the cucumber mix fit. My 18 month old did okay with it. Thanks for posting!
Post a Comment