Autumn Vegetable Stew

Courses: Soup
Serves: 2 people

Recipe Ingredients

1 tablespoon		Oil
1 tablespoon		Butter
1 tablespoon		Onion (large)
2 tablespoons		Carrots (large)
1 tablespoon		Broccoli head (small)
1 tablespoon		Zucchini (large)
3		Garlic cloves
3 tablespoons		Flour
1 x		Sliced mushrooms - (6 oz)
1/2 teaspoon		Dried thyme
1 1/2 cups		Vegetable broth
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons		Chopped parsley
		Brown Basmati Rice
2 cups		Water
1 cup		Brown basmati rice
		Salt - to taste

Recipe Instructions

Heat the oil and butter in a saucepan over medium heat. Chop the onion and add it to the pan. Cook, stirring occasionally, until the onion has softened, about 6 to 8 minutes.

While the onion cooks, peel and thinly slice the carrots, cut the broccoli into florets (if the florets are large, cut them in half), cut the zucchini in half lengthwise and then cut it in 1/2-inch slices. Mince the garlic.

Add the flour to the pan and cook, stirring, until it forms a paste, about 2 minutes. Add the carrots, broccoli, zucchini, garlic and mushrooms to the pan. Cook, stirring, about 3 to 4 minutes. Add the thyme, vegetable broth and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are just tender and a gravy has formed, about 15 minutes. Serve over Brown Basmati Rice and garnish with the chopped parsley.

Brown Basmati Rice: Bring 2 cups of water to boil in a saucepan. Stir in 1 cup of brown basmati rice and salt to taste. Cover the pan, reduce the heat to low and cook until the rice is tender and all of the water has been absorbed, about 25 minutes.

This recipe yields 2 servings.

Each serving: 361 calories; 880 mg sodium; 17 mg cholesterol; 15 grams fat; 5 grams saturated fat; 51 grams carbohydrates; 11 grams protein; 9.91 grams fiber.

Source:
The Los Angeles Times, 10-10-2001

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